Updated: Friday, 28 Sep 2012, 12:38 PM MDT
Published : Friday, 28 Sep 2012, 10:47 AM MDT
Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon ground pepper
1 T fresh thyme leaves
2 ounces Gruyere cheese, grated
Preheat the oven to 375.
Brush a 9x13 inch baking dish with olive oil. In a medium saute pan, heat 2 T of olive oil and cook the onions over medium-low heat for 8-10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice potatoes, zucchini, and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more T of olive oil. Cover the dish with aluminum foil and bake for 35-40 minutes, until the potatoes are tender. Uncover the dish, remover the thyme sprigs, sprinkle the cheese on top and bake for another 30 minutes until browned. Serve warm.
2004 Barefoot in Paris, Ida Garten