Betsy Serves 6
2 Tbs. olive oil
2 large yellon onions, cut in half an sliced thin
2 large cloves garlic, minced
3/4 pounds zucchini NOTE: try to have zucchini, potatoes & tomatoes the same diameter
1 pound medium round new potatoes, white or red
1 1/4 pounds medium tomatoes
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 Tbs. fresh thyme leaves, pls 2 or 3 sprigs
1 Tbs. olive oil (in addition to that first mentioned)
2 oz. grated gruyere cheese
Note: Swiss would work, but it’s not as distinct in flavor. Recently we tried a Basque sheep cheese that is very similar to the gruyere.
1. Slice onions & garlic. Saute in 2 Tbs. oil until translucent, about 8-10 minutes. This is also very good if the onions are cooked enough to brown or begin carmelizing. Arrange in the bottom or an oiled 9 x 13 x 2 baking dish. This is also very nice in a round dish.
2. Slice the potatoes, tomatoes and zucchini about 1/2 inch thick. Try to have all the same diameter. Stack like poker chips, alternating evenly and arrange in tight rows or concentric rings over the onions.
3. Drizzle remaining tablespoon of olive oil over vegetables. Sprinkle with salt, pepper and 1 Tablespoon of fresh thyme and fresh sprigs.
4. Cover with foil and bake at 375 until potatoes are tender. Remove sprigs of thyme.
5. Remover foil, sprinkle cheese over the top. Return to oven for about 30 minutes to heat until cheese is melted and vegetables have started to brown slightly.
Serve immediately.