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Rainbow Vegetable Gratin

by Justin Chapple
summerside
Yield: Servings: 8Prep: Prep: 45 minsCook: Cook: 1 hr 23 minsTotal: Total: 2 hrs 25 mins
Source: https://www.foodandwine.com/cooking-techniques/mad-genius-rainbow-vegetable-gratin?utm_source=instagram&utm_medium=social&utm_term=2022072616&utm_content=likeshop_bestofevergreen&utm_campaign=foodandwine

Ingredients

You have 2 of 10
produce
  • ✓1 largezucchini(sliced crosswise into 1/8-inch-thick rounds)
  • ○1 largeyellow squash(sliced crosswise into 1/8-inch-thick rounds)
  • ○2 largeheirloom tomatoes(sliced crosswise into 1/4-inch-thick slices)
  • ○2 tablespoonthyme(chopped fresh)
  • ✓1 largered onion
  • ○2 medium-sizeYukon gold potatoes(unpeeled, sliced crosswise into 1/8-inch-thick slices (about 2 cups))
  • ○1 medium-sizesweet potato(peeled and sliced crosswise into 1/8-inch-thick slices)
dairy
  • ○3 ouncesParmigiano-Reggiano cheese(grated)
pantry staple
  • ○1 cuppanko
  • ○2 1/2 teaspoonskosher salt(divided)
  • ·black pepper(divided)
  • ·1 tablespoonolive oil(for greasing)

Instructions

  1. Preheat oven to 350°F with rack in middle position. Line an 18- x 13-inch rimmed baking sheet with parchment paper or aluminum foil; grease with oil. Stir together panko, cheese, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl; set aside.
  2. Trim and remove stem end and outer layer of onion, and discard. Using a sharp knife or a mandoline, slice onion into wafer-thin slices (about 1/16-inch thick). Set aside.
  3. Arrange Yukon gold potato slices in lengthwise rows to create a roughly 13- x 9-inch rectangle on prepared baking sheet, overlapping slices slightly. Sprinkle evenly with 1/4 teaspoon salt, 1 pinch of pepper, and 1/4 cup loosely packed panko mixture.
  4. Repeat layering process with onion, sweet potato, zucchini, and yellow squash slices, overlapping slightly and sprinkling with 1/4 teaspoon salt, 1 pinch of pepper, and 1/4 cup loosely packed panko mixture between layers.
  5. Top with tomato slices, overlapping slightly. Gently press down to even out layers. Sprinkle evenly with remaining 1/4 teaspoon salt. Top with a piece of parchment paper; cover sheet pan tightly with foil.
  6. Bake in preheated oven until a paring knife inserted in gratin meets only slight resistance, about 1 hour.
  7. Remove from oven; remove and discard foil. Sprinkle gratin evenly with remaining 1/2 cup panko mixture. Rotate pan from front to back, and return to oven on middle rack.
  8. Bake, uncovered, at 350°F until a knife inserted in gratin goes in and comes out easily, about 20 minutes.
  9. Increase heat to broil. (Do not remove gratin from oven.) Broil until panko is lightly browned, 2 to 3 minutes.
  10. Remove from oven; let cool 20 minutes.

My notes

Six layers of colorful vegetables cook together in this free-form gratin; panko and Parmigiano-Reggiano absorb extra juices and provide a nice crunch.