Summer Gratin is a colorful dish packed with fresh veggies like zucchini, tomatoes, and peppers all topped with cheesy goodness. It’s the perfect side to brighten up your meal!
One of my favorite things about making this gratin is how the cheese bubbles and turns golden. It’s like a little happy dance in the oven! 🧀✨ Plus, it’s super easy to make, so I can impress my friends without breaking a sweat!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These two veggies are the stars of this dish. If you can’t find them, try using eggplant or bell peppers for a different twist. They all have similar textures that work well in the gratin.
Tomatoes: Fresh tomatoes add great flavor and moisture. If you prefer, you can use canned diced tomatoes, but the texture will be softer. Roasted tomatoes also work perfectly if you’re looking for a deeper flavor.
Heavy Cream: This cream makes the gratin rich and creamy. If you want a lighter version, you can use half and half or even a non-dairy milk, but the texture might be less creamy. Greek yogurt is another option that adds tanginess.
Cheese: While mozzarella and cheddar are common choices, you can change it up with Gruyère, fontina, or even a vegan cheese if you’re dairy-free. Just pick a cheese that melts well!
Herbs: Fresh thyme is wonderful, but if you don’t have it, don’t fret! Dried herbs work too. You can also try Italian seasoning or rosemary for a different flavor profile.
How Do I Layer My Vegetables for the Best Flavor?
Layering is key in a gratin! Start by placing onions at the bottom for flavor and moisture, as they cook down. Then alternate layers with tomatoes, zucchinis, and yellow squash. This method ensures that every bite is packed with flavor.
- Begin with a base layer of onions spread evenly for a sweet foundation.
- Follow with a layer of tomatoes, then zucchinis, and yellow squash.
- Repeat until all your vegetables are used, finishing with a top layer of cheese.
This helps the flavors meld together nicely as everything bakes. Remember to pack each layer a little snug for even cooking!
How to Make Summer Gratin
Ingredients You’ll Need:
Fresh Vegetables:
- 2 medium zucchinis, thinly sliced
- 2 medium yellow squash, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1 medium onion, thinly sliced
For the Creamy Mixture:
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Topping:
- 1 cup shredded cheese (such as mozzarella or cheddar)
- 2 tablespoons olive oil (plus a drizzle for topping)
- Fresh thyme or parsley for garnish
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the ingredients and assemble the dish. Then, the gratin will bake for approximately 45-50 minutes. Overall, set aside about 1 hour to enjoy this delicious and comforting summer dish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While the oven is heating, take a moment to lightly grease a baking dish with olive oil to prevent sticking.
2. Make the Creamy Mixture:
In a mixing bowl, combine the heavy cream, minced garlic, dried thyme, salt, and black pepper. Stir well until everything is nicely blended. This will be the creamy goodness that ties all the vegetables together!
3. Layer the Vegetables:
Now it’s time to layer! Start by placing a layer of sliced onions at the bottom of your greased baking dish. Next, add a layer of tomatoes, followed by the zucchini, and then yellow squash. Keep repeating this layering until all the vegetable slices are used up. It’s like building a veggie tower!
4. Pour and Top:
Once your vegetables are beautifully layered, evenly pour the cream mixture over the top. Make sure to cover all the veggies. Sprinkle the shredded cheese over the top layers, and if you like, drizzle a little extra olive oil for added flavor.
5. Bake to Perfection:
Cover your baking dish with foil and place it in the preheated oven. Bake for 30 minutes. After that, carefully remove the foil and bake for an additional 15 to 20 minutes. You’re looking for a golden top and tender vegetables—yum!
6. Garnish and Serve:
Once it’s done baking, take it out and let it sit for a few minutes to cool slightly. Garnish with fresh thyme or parsley for a pop of color and flavor. Serve hot, either as a delightful side dish or a light main course. Enjoy the freshness and flavor of your summer gratin!
Can I Use Different Vegetables in This Gratin?
Absolutely! Feel free to substitute or add other vegetables like bell peppers, mushrooms, or eggplant. Just be mindful of the cooking times—harder vegetables may need to be sliced thinner or precooked slightly to ensure everything is tender at the end.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, try using half-and-half or even a mixture of milk with a tablespoon of flour for a similar creamy texture. Just keep in mind that the final dish may not be as rich, but it will still be delicious!
How to Store Leftovers
Store any leftover gratin in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave individual portions, but the oven method helps retain the crispy topping.
Can I Make This Gratin Ahead of Time?
Yes, you can assemble the gratin a day in advance! Just cover it tightly with foil and refrigerate. When you’re ready to bake, simply pop it into the oven—adding a few extra minutes to the baking time may be necessary since it will be cold.
