For this recipe, it’s essential to choose firm potatoes and tomatoes that are robust enough to slice into beautiful rounds. To enhance the dish’s richness towards the end of cooking, you can sprinkle over some Parmesan, goat cheese rounds, or shredded Emmental cheese according to your preference.<\/p>\n
– Servings: 4 People
\n– Onion: 1 piece
\n– Garlic: 2 cloves
\n– Olive oil: 2 drizzles
\n– Potatoes: 4-5 pieces
\n– Tomatoes: 4-5 pieces
\n– Zucchini: 2 pieces
\n– Thyme: 1 pinch
\n– Rosemary: 1 pinch
\n– Salt: 1 pinch
\n– Pepper: 1 pinch<\/p>\n
– Total Time: 1 hour 20 minutes
\n– Prep Time: 20 minutes
\n– Cooking Time: 1 hour<\/p>\n
1. Begin by washing and chopping the onion and garlic cloves into very small pieces to create a flavorful base for the gratin dish.<\/p>\n
2. Saut\u00e9 the chopped onions and garlic in a generous drizzle of olive oil until the onions become translucent.<\/p>\n
3. Transfer the saut\u00e9ed onions and garlic, along with the olive oil used for saut\u00e9ing, into a gratin dish. Spread them evenly across the bottom to form a flavorful layer for the vegetables.<\/p>\n
4. Wash and slice all vegetables into consistent rounds, about 0.5 cm thick, using a knife or a mandoline for precision.<\/p>\n
5. Arrange the vegetable slices vertically in the dish: alternate with a slice of zucchini, a slice of potato, and a slice of tomato, tightly packing them. Continue this pattern, making several tightly packed rows.<\/p>\n
6. Season with salt and pepper. Sprinkle thyme and rosemary over the vegetables to taste.<\/p>\n
7. Drizzle a generous amount of olive oil over the vegetables to help them confit beautifully.<\/p>\n
Place in an oven preheated to 180 degrees Celsius. For the first 30 minutes of baking, cover the dish with aluminum foil or parchment paper. If desired, remove the cover 10 minutes before the end of cooking and sprinkle your choice of cheese over the vegetables for an added touch of decadence. The vegetables should be slightly golden on the surface, and tender throughout.<\/p>\n\n\n