Gratin – sometimes written as gratinée or au gratin—is a very flexible recipe where an ingredient is cooked in a shallow dish – a gratin dish which is an oval-shaped oven-safe baking and serving pan. The Gratin is topped with cheese or buttery breadcrumbs that will crisp up when the dish is baked in a hot oven or placed under a grill. Adding just cream will also produce a lightly browned crust if baked in high heat. Gratins are usually served straight from the dish.
Gratin originated in French cuisine. The best known gratin dishes are Potato Gratin and Pommes Dauphinoises. Many Tians are gratins too, only in disguise! Also Baked Pasta dishes! Often vegetables are covered with cheese, cream, and/or breadcrumbs and baked or grilled for a beautiful gratin dish.
This recipe is a beautiful, buttery, creamy gratin that combines zucchini with potatoes and flavours it with thyme. A wonderful match.
You might also like to browse all of our Gratin dishes here, and all of our Potato recipes here. Or all of the Zucchini recipes here and here. Check out our easy Early Autumn recipes. Also, feel free to browse vegetarian recipes from our first blog from 1995 – 2006 in our Retro Recipes series.
Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini with Thyme
900g potatoes, peeled
25g butter, cut into small pieces, plus extra butter, for greasing
1 clove garlic, chopped or crushed
sea salt and freshly ground black pepper
1 Tblspn chopped, fresh thyme
300ml double cream
Heat the oven to 200C.
Cut the potatoes and zucchini into 0.5 cm thick slices. Cook the potatoes in a saucepan of boiling water (salted) for 3 minutes. Add the zucchini to the pan for the last minute. Drain well.
Layer half the vegetables, interleaved and overlapping, in a well buttered gratin dish or other oven-proof dish. Add half the garlic and some seasoning. Add the remaining vegetables, garlic and a little more seasoning. Beat the thyme and cream together and pour over the vegetables. Dot the top with the pieces of butter.
Place in the oven for 30 – 40 minutes, or until the vegetables are tender and browned. The cooking time will depend on the type of dish you use and your oven. If you feel that the oven is not hot enough, turn it up a little more. But watch the dish carefully so that the top does not overcook.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, Heat in the Kitchen. It appears there as part of the Retro Recipes series of recipes.