Vegetable Gratin

Vegetable Gratin
Vegetable Gratin
Vegetable Gratin........This dish was totally inspired by Iron Chef America, Flay vs. Hamilton. I watched the contender (Hamilton) make this as part of the menu. She called it the "Ugly Duckling", but mentioned that everyone in her family loved it, even the kids! I knew the combination of the vegetables would have to taste great. She actually won...and I think her dish was a winner!I knew I had to come up with my own adaptation. I did notice that she baked the potatoes before adding the rest of the vegetables. I immediately thought, how clever! This way the vegetables don't turn to mush and the potatoes are cooked all the way through. I decided to replicate it and try it for ourselves, but with my own additions. My husband loved it and I was thrilled!
  • Preparing Time: 20 minutes
  • Total Time: 1 hour
  • Served Person: 2
vegetarian main dishes vegetable medley potatoes gratin vegetables american vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy pescatarian
  • 2 tsp onion powder
  • olive oil for drizzling
  • 1 big russet potato ( or 2 small)
  • 1/2 can cheese your preference
  • 1 large tomato (or 2 small)
  • 1 medium yellow squash sliced thinly
  • 1 large shallot thinly sliced
  • salt pepper
  • 1 tbsp butter softened, (up to 2)
  • 1/2 cup fresh bread crumbs or panko
  • 2 tsp dried basil or fresh
  • Carbohydrate 72.8377687832825 g
  • Cholesterol 15.265 mg
  • Fat 9.24767927847192 g
  • Fiber 6.49480001139641 g
  • Protein 12.750751961798 g
  • Saturated Fat 4.42089557734023 g
  • Serving Size 1 1 Serving (386g)
  • Sodium 544.60611341663 mg
  • Sugar 66.3429687718861 g
  • Trans Fat 1.10020878354158 g
  • Calories 416 calories

Makes 2 dishes ...so divide the ingredients in 2.Wash the potato well. Slice potato thinly. I left the skin on for a more rustic feel. You can peel if you like.Sprinkle some olive oil over the slices. Season with onion powder, salt and pepper. Butter gratin dish well and layer potato slices slightly overlapping the slices. You may do 3-4 layers. Dot with small pieces of butter and drizzle some olive oil. Bake in a preheated oven at 425-450 (I used my toaster oven at 450) till potatoes are cooked through about 20 minutes. They should be a bit crispy...so adjust the time. Watch so that they don't burn.Take out of oven and sprinkle some cheese. Add sliced yellow squash and sprinkle a bit of cheese.Add tomato slices, onion and a bit more of the cheese.Sprinkle with some breadcrumbs. Drizzle with some olive oil and sprinkle with basil. Return to the oven and bake till golden brown 15-20 minutes.

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