This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.

Provencal Summer Squash and Potato Gratin

Cooking spray

yellow summer squash (about 8 ounces)

zucchini (about 8 ounces)

sweet onion,

salt and black pepper

olive oil

(1 1/2 ounces) Manchego cheese

Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.

Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.

Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

I ‘ve made this twice in 3 weeks - taking advantage of farmer’s market squash!  It’s delicious; sharp manchego flavor with the mild flavors of the veggies is great, and the fresh rosemary makes a perfect bite.

Made this in a quiche dish and shingled the vegetables.  It was attractive, easy, and delicious.  I will make this again.  I used Parmesan instead of Manchego cheese.  Make sure you plan enough time for the baking as it does take a little while....but so worth it.

Simple, easy and delicious!  It does however, take a little while to bake.

Delicious and super-easy to make. It's become a staple for me!

So Tasty, and So Easy.  The simplest ingredients make for a fabulous side dish.

What a beautiful side this made.  So easy to make.  Great the next day with eggs baked on top

I made this for my family and plan to make it tomorrow for my annual end-of-summer pool party with friends. So simple, so fancy-looking and so amazingly delicious.  Picked up fresh veggies at our local farm and am making it with yellow and green zucchini and rosemary from my garden.  Best of all, it tastes great at room temperature, so I can make it ahead of time.

This is a lovely recipe, so simple, yet delicious.  I sliced everything paper thin in my new mandoline and that also made it beautiful.  I didn't cook it as long, because the veggies were thinner....

I loved this!  This and a side salad makes a great light and easy dinner.  So warming and comforting too. 

provencal summer squash and potato gratin

Prep Time: 20 minutes

Cook Time: 1 hours, 15 minutes

Total: 1 hours, 45 minutes

Servings: 6

Cost: $4.26 /serving

Author : Food Network Kitchen

Ingredients

Instructions

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