This Summer Gratin is a warm and cozy dish packed with fresh veggies like zucchini and tomatoes. It’s topped with gooey cheese that melts to perfection!
I love making this dish on sunny days when gardens are overflowing with produce. It’s a great way to enjoy summer flavors and impress the family with minimal effort!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: Both are great for adding color and texture. If you can’t find these, use eggplant or bell peppers instead. They’ll work well, too!
Tomatoes: Fresh tomatoes give a juicy flavor but canned tomatoes can be a quick option. If you’re using canned, choose whole tomatoes and crush them before layering.
Cheese: Gruyère adds a nice nutty taste, but Cheddar or a mix of cheeses like mozzarella will also do nicely. For a dairy-free version, try using a plant-based cheese.
Cream and Milk: Heavy cream makes it rich, but you can substitute with half-and-half or even a non-dairy milk option. Just keep in mind the taste may be lighter.
Herbs: Dried thyme adds a lovely flavor, but if fresh thyme is available, definitely use it! You can also experiment with oregano or rosemary for a twist.
How Do I Layer and Bake My Gratin for the Best Texture?
Layering the veggies properly helps them cook evenly and makes the dish visually appealing. Here’s how to do it right:
- Start with a greased baking dish to prevent sticking.
- Layer thin slices of zucchini, yellow squash, and tomatoes in a circular pattern. This not only looks beautiful but also helps the veggies cook uniformly.
- Pour the cream mixture evenly over the layers, allowing it to seep in between the vegetables.
- Don’t forget to drizzle the olive oil – it adds flavor and promotes browning!
- Cover the dish with foil to trap steam initially, helping the veggies become tender. Remove the foil later to get that lovely golden cheese.
Letting the gratin cool slightly before serving helps the layers set a bit, making it easier to slice and serve. Adding fresh herbs right before serving brightens up the dish!
Delicious Summer Gratin Recipe
Ingredients You’ll Need:
For the Gratin:
- 2 medium zucchini, thinly sliced
- 2 medium yellow squash, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1 cup grated cheese (such as Gruyère, Cheddar, or a mix)
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper to taste
- Fresh herbs for garnishing (optional, e.g., parsley or basil)
How Much Time Will You Need?
This delightful Summer Gratin takes about 15 minutes to prep and 45 minutes to cook, so you’ll need around 1 hour total. It’s perfect for a family dinner or a gathering with friends!
Step-by-Step Instructions:
1. Preheat and Prepare Cream Mixture:
First, preheat your oven to 375°F (190°C). While the oven is heating, grab a medium bowl and whisk together the heavy cream, milk, minced garlic, thyme, salt, and pepper. This will be the creamy goodness that brings everything together! Set this mixture aside for now.
2. Layer the Vegetables:
Next, take a greased baking dish and start layering the sliced zucchini, yellow squash, and tomatoes. Alternate the slices and stand them up in a circular pattern. This not only looks beautiful but allows flavors to meld together while baking!
3. Combine and Bake:
Now, pour the creamy mixture evenly over your lovely layered vegetables. Don’t be shy—make sure every slice gets a touch of that delicious mixture! Next, sprinkle the grated cheese generously on top of everything, covering it nicely. Drizzle the olive oil over the whole dish to boost the flavor and promote a nice golden color.
4. Bake to Perfection:
Cover the baking dish with aluminum foil and pop it in the preheated oven. Bake for about 30 minutes, then carefully remove the foil. Allow it to bake for an additional 15-20 minutes until the vegetables are tender and the cheese is beautifully golden brown. The aroma will be incredible!
5. Serve and Enjoy:
Once done, let the gratin cool for a few minutes to make serving easier. If you like, sprinkle some fresh herbs on top for a pop of color and flavor. Now, it’s time to dig in! Enjoy your delicious Summer Gratin!
Can I Use Other Vegetables in This Gratin?
Absolutely! You can substitute or add other vegetables like bell peppers, eggplant, or even mushrooms. Just make sure to slice them thinly so they cook evenly. Adjust the layering based on your vegetable choices for the best presentation!
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a plant-based cream. If using a non-dairy option, be sure to check that it’s suitable for baking and has a similar consistency.
How Do I Store Leftover Gratin?
Store any leftover gratin in an airtight container in the fridge for up to 3 days. To reheat, simply pop it back in the oven at 350°F (175°C) until heated through, or microwave individual portions until warm.
Can I Make This Gratin Ahead of Time?
Yes! You can prepare the gratin ahead by assembling it up to step 4, then cover and refrigerate it for up to 24 hours. When you’re ready to bake, just add an extra 10-15 minutes to the cooking time if it’s coming straight from the fridge.
