Summer Squash, Yukon Gold Potato & Heirloom Tomato Gratin
Ingredients:
- 1 garlic clove, smashed
- 1 medium onion, thinly sliced
- 1 1/2 pounds yellow summer squash and zucchini, cut into 1/4-inch slices
- 1/2 teaspoon sea salt
- 1/4 cup fresh basil leaves (use Thyme or Oregano as a variation)
- 1/4 cup fresh Italian parsley
- 2 large garlic cloves, chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon crushed red pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup unsalted butter
- 2 cups fresh sourdough bread crumbs (see below)
- 1/2 pound yukon gold potatoes, sliced very thin (almost transparent)
- 1-1.5 pounds large Heirloom tomatoes, cored and sliced 1/4 inch thick (varying colors of tomatoes)
- 3/4 cup freshly grated Gruyere cheese, grated (try goat cheese or feta as a nice variation)
- 1.4 cup freshly grated parmesan-reggiano
Preheat oven to 375 degrees and place a rack in the middle. Rub a 2 qt. gratin pan (or equivalent baking dish but preferably oval) with a bit of olive oil then take one garlic clove – smash it and rub over inside of pan, and set aside.
In a skillet, heat the olive oil over medium heat. Add the onions and sauté, stirring frequently, until transparent and slightly golden – about 15 minutes. Reduce the heat if they’re browning too quickly. Add the garlic and sauté until soft and fragrant, about 1 minute. Spread the onions and garlic evenly in the bottom of the oiled gratin dish. Let cool.
To make the sauce: puree the basil, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.
Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
Make the breadcrumbs take approximately 1/2 loaf of bakery day old sourdough bread (you need enough to make 2 cups) and cut it into 2 inch strips. Bake for 10 minutes in oven at 400 degrees until golden. Grind in food processor until blended but not too fine. Set aside. Then melt the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is fragrant, and has turned golden. Wait a few, then stir the breadcrumbs into the browned butter.
Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste the zucchini and add more seasoning if needed.
(Note: Quantities are approximate on layering. The size and slicing of layered vegetables may vary so just use your judgement as you layer – it’s possible you’ll be left with extra veggies)
Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Then add layer of potato. Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full., top with the remaining crumbs and sprinkle with parmesan, and bake until well-browned all over and the juices have have reduced and have been bubbling, 60 to 70 min. If the breadcrumbs start to get a little dark, take a fork and scrape them lightly to rotate less cooked bits. Remove from oven, and drizzle lightly with the remaining basil sauce. Let cool for 15 to 20 minutes prior to serving.
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