Vegetable Au Gratin

Ingredients

• 3–4 potatoes, sliced ¼ inch thick
• 2 zucchini
• 1 tomato sliced *optional
• 1 large onion, minced
• 2 cloves garlic, minced
• ½ cup heavy cream
• 1 cup grated Gruyère cheese
• ½ cup toasted breadcrumbs
• 2 tbsp butter
• 1 tsp chopped thyme
• Salt and pepper

Instructions

1. Preheat oven to 350°F and lightly grease a baking dish.
2. Slice potatoes and zucchini into ¼‑inch rounds.
3. Blanch potatoes for 3–4 minutes, then drain.
4. Sauté onion and garlic in 1 tbsp butter for 2–3 minutes.
5. Layer potatoes in the dish and season with salt, pepper, and thyme.
6. Add a layer of zucchini, then the sautéed onions,, & tomatos slightly overlapping slices.
7. Whisk cream with a little salt and pepper and pour evenly over the vegetables.
8. Top with Gruyère, toasted breadcrumbs, and small dots of butter.
9. Bake 35–40 minutes until golden, bubbly, and crisp.
10. Let rest 5–10 minutes before serving.