Vegetable Tian

I served this dish as part of my menu of Chicken in Milk, The Best Whole Baked Carrots, and Rice Pudding with Quick Strawberry Jam. The whole menu was delicious and well liked but his recipe was the show stopper. When I say show stopper, I mean there was NONE left! My husband ate several servings. This says a lot for an adamant squash hater. This is one of Ina's stunning recipes that is so simple in its ingredients and preparation but delivers with amazing complexity of flavor and perfection of cooking technique. We liked this recipe so much I made it again this week!

Vegetable Tian

• Good olive oil
• 2 large yellow onions, cut in half and sliced
• 2 garlic cloves, minced
• 1 pound medium round potatoes, unpeeled
• 3/4 pound zucchini
• 1 1/4 pounds medium tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves, plus extra sprigs
• 2 ounces Gruyere cheese, grated

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Source: Ina Garten, Barefoot in Paris, Clarkson Potter, 2004.