Summer Gratin is a colorful dish packed with fresh veggies like zucchini, tomatoes, and bell peppers. It’s topped with gooey cheese that melts just right, making it oh-so-tasty!
This dish is perfect for those sunny days when you want something light and delicious. I like to serve it with some crusty bread to soak up all the cheesy goodness. Yum! 🍞🌞
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These veggies bring a light taste and good texture. If you can’t find yellow squash, try using extra zucchini or even eggplant for a different flavor.
Tomatoes: Fresh tomatoes add juiciness and acidity. If they’re out of season, canned tomatoes (drained) will work too, though the flavor will be different.
Onions: I always use yellow onions for their sweetness. If you want a milder taste, consider using sweet onions or shallots.
Cheese: A blend of mozzarella and cheddar gives a great flavor. Gruyère or fontina can substitute for more depth. Always use a cheese that melts well!
Heavy Cream: You can swap it for half-and-half or whole milk if you’re looking to cut calories, but the gratin won’t be as rich.
Herbs: Fresh thyme is lovely, but if you have dried mixed herbs, that works too. I prefer fresh for garnishing; it gives a nice pop of color and flavor!
How Can I Ensure My Vegetables Cook Evenly?
The key to a great Summer Gratin is properly layering and cooking the vegetables. Slicing them thinly helps them cook evenly. Here’s what to do:
- Use a sharp knife or mandoline for consistent thickness—about 1/8 inch.
- Make sure to sauté the onions and garlic gently so they don’t burn before the rest of the veggies are cooked.
- If you feel the dish might be too watery, after layering the vegetables, you can sprinkle a small amount of salt. This will help draw out moisture.
Following these steps helps you get that perfectly baked and deliciously melting Summer Gratin!
How to Make Summer Gratin
Ingredients You’ll Need:
For the Gratin:
- 2 medium zucchinis, thinly sliced
- 2 medium yellow squash, thinly sliced
- 2 large tomatoes, thinly sliced
- 1 large onion, thinly sliced
- 2 cups shredded cheese (mix of mozzarella and cheddar)
- ½ cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This delicious Summer Gratin will take you about 15 minutes of prep time and around 40-50 minutes of cooking time. Just a little time in the kitchen gives you a wonderfully baked dish full of fresh flavors!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your gratin cooks evenly and gets nice and bubbly.
2. Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Once hot, add the sliced onions and minced garlic. Sauté them for about 5-7 minutes, or until the onions become soft and translucent. This will add great flavor to your dish!
3. Arrange the Vegetables:
Take a greased baking dish and begin layering the vegetables. Start with the zucchinis, then add the yellow squash, and finish with a layer of tomato slices. You can overlap them neatly or create a fun spiral for a pretty presentation!
4. Add the Onion and Garlic Mixture:
Pour your sautéed onion and garlic mixture evenly over the layered vegetables. This will give a delicious burst of flavor to each bite.
5. Mix the Cream Mixture:
In a separate bowl, whisk together the heavy cream, dried thyme, and salt and pepper until well combined. Pour this creamy mixture over the veggies, making sure to coat everything evenly.
6. Cheese It Up:
Now, sprinkle the shredded cheese generously over the top of your dish. This will create a lovely golden crust as it bakes!
7. Bake the Gratin:
Cover the baking dish with aluminum foil and place it in the oven. Bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
8. Cool and Garnish:
Once it’s done, take the gratin out of the oven and let it cool for a few minutes. If you’d like, garnish with fresh thyme or parsley before serving to add a lovely touch.
Enjoy your delicious Summer Gratin! A perfect side dish or a delightful main vegetarian course!
Can I Use Different Vegetables in This Gratin?
Absolutely! Feel free to substitute other summer vegetables like bell peppers, eggplant, or even potatoes. Just make sure to slice them thinly for even cooking. You may want to adjust the cook time slightly depending on the vegetables used—denser vegetables may need a bit longer to become tender.
Can I Substitute the Heavy Cream?
Yes, you can use half-and-half or whole milk if you prefer a lighter option, but the gratin may not be as rich and creamy. For a dairy-free alternative, try unsweetened coconut milk or a cashew cream blend. Just keep in mind that this may change the flavor slightly.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in an oven-safe dish at 350°F (175°C) until heated through, or microwave in short bursts, stirring occasionally to ensure even warming.
Can I Prepare This Gratin Ahead of Time?
Yes! You can assemble the gratin a day in advance, cover it tightly with plastic wrap or foil, and store it in the fridge. When you’re ready to bake, remove it from the refrigerator and let it sit at room temperature for about 30 minutes before baking for the best results.
