A delightful vegetable gratin featuring layers of tender vegetables, aromatic herbs, and melted Gruyere cheese.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
Brush a 9x13-inch baking dish with a tablespoon of olive oil.
This prevents sticking and adds flavor.
In a medium sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the onions and cook until translucent, about 8 minutes. Stir in the garlic and cook for another minute.
Cooking the onions slowly brings out their sweetness.
Spread the onion mixture evenly on the bottom of the prepared baking dish.
Ensure an even layer for consistent flavor.
Slice the potatoes, zucchini, and tomatoes into 1/4-inch thick slices.
Uniform slices ensure even cooking.
Arrange the vegetable slices alternately over the onion mixture, creating a single layer.
Alternate colors for a visually appealing dish.
Sprinkle with salt, pepper, and thyme leaves. Place the thyme sprigs on top and drizzle with the remaining olive oil.
Season generously for the best flavor.
Cover the dish with aluminum foil and bake for 35 minutes.
Covering traps steam, helping the vegetables cook evenly.
Remove the foil and thyme sprigs. Sprinkle the Gruyere cheese over the top and bake uncovered for an additional 25 minutes, until the cheese is melted and golden.
Baking uncovered allows the cheese to brown beautifully.
Let the gratin cool slightly before serving. Enjoy warm.
Letting it rest helps the layers set for easier serving.
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