5 teaspoons olive oil
2 garlic cloves, minced
1 pound Yukon gold potatoes, peeled
1 medium zucchini (about 8 ounces)
2 vine-ripened or other ripe tomatoes, sliced into 1/4 inch rounds
1/4 teaspoon coarse slat
Freshly ground pepper
1 teaspoon finely chopped fresh thyme
2 ounces finely grated Cantal, cheddar or Parmesan cheese |
Preheat oven to *375 with rack in upper third
Coat 9-13 inch gratin dish with 1 tsp. oil, and sprinkle with garlic.
Using sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in over lapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle
rest of the directions are cut off....
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