Summer Gratin is a tasty dish filled with fresh veggies like zucchini, tomatoes, and bell peppers, all baked with a creamy sauce and topped with golden cheese. It’s like summer on your plate!
You can enjoy this dish as a side or all by itself. I love making it when I have extra veggies—it’s fun to clean out the fridge! Plus, who could resist that cheesy topping? 😋
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These veggies are key for freshness and texture. If they aren’t available, you can swap in eggplant or bell peppers for similar results.
Tomas: Fresh tomatoes add sweetness and acidity. If they’re off-season, consider using canned diced tomatoes or sun-dried tomatoes for a punch of flavor.
Cheese: Gruyère provides a rich, nutty taste, but Cheddar works well too. You can mix different cheeses if you want. For a dairy-free option, nutritional yeast can add a cheesy flavor.
Heavy Cream: This makes the dish creamy, but you can use half-and-half or a dairy-free cream substitute like coconut milk for a lighter version.
What’s the Best Way to Layer the Vegetables?
Layering properly helps the vegetables cook evenly and looks great too! Start by greasing the baking dish to prevent sticking. Alternate your zucchini, yellow squash, and tomatoes in a way that overlaps the slices slightly. This adds visual appeal and ensures every bite has a mix of flavors.
- Layer zucchini, then yellow squash, then tomato.
- Repeat until the dish is full and colorful!
- This technique also allows the cream mixture to seep in better!
How to Make Summer Gratin
Ingredients You’ll Need:
For the Gratin:
- 2 medium zucchinis, thinly sliced
- 2 medium yellow squash, thinly sliced
- 2 large tomatoes, thinly sliced
- 1 onion, thinly sliced
- 2 cups grated cheese (such as Gruyère or Cheddar)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese (for topping)
How Much Time Will You Need?
This delicious Summer Gratin will take about 15 minutes to prep and will bake for a total of 40 to 45 minutes. Including cooling time, plan for around 1 hour before it’s ready to eat! Perfect for a cozy summer dinner.
Step-by-Step Instructions:
1. Prepping Your Ingredients:
First, grab all your vegetables and slice them thinly. You’ll need zucchinis, yellow squash, tomatoes, and onions. Don’t forget to mince the garlic! This process should only take a few minutes, offering fresh flavors for your dish.
2. Cooking the Onions and Garlic:
In a large skillet, heat the olive oil over medium heat. Add your sliced onion and minced garlic to the pan. Sauté them for about 5 minutes until the onion turns soft and translucent. This will create a wonderful base for your gratin.
3. Mixing the Cream:
In a large bowl, whisk together the heavy cream, thyme, salt, and black pepper until everything is well combined. This mixture will help to keep your veggies moist and flavorful while baking.
4. Layering the Vegetables:
Now it’s time to build your gratin! Grease a 9×13 inch baking dish lightly. Start layering your sliced zucchinis, yellow squash, and tomatoes. Overlap each slice a little to create a beautiful pattern. Don’t rush; it will look stunning when it’s done!
5. Adding Cream and Cheese:
Once your vegetables are layered nicely, pour the cream mixture evenly over them. Then, sprinkle the grated cheese on top, followed by the grated Parmesan cheese for that tasty, crispy finish!
6. Baking the Gratin:
Cover the dish with aluminum foil and pop it in the preheated oven at 375°F (190°C) for 25 minutes. After that, take off the foil and bake for another 15 to 20 minutes until the top is golden and the veggies are tender.
7. Cooling and Serving:
Once finished, let your Summer Gratin cool for a few minutes before serving to allow the flavors to meld. Serve it warm and enjoy this comforting, veggie-packed dish!
Can I Substitute the Heavy Cream?
Yes, you can! If you’re looking for a lighter option, try using half-and-half or whole milk. For a dairy-free version, coconut milk or a nut milk like cashew milk can work as well, but keep in mind it may alter the flavor slightly.
What Other Vegetables Can I Use?
This recipe is versatile! Feel free to add bell peppers, eggplant, or even sliced mushrooms. Just be mindful of the moisture content in the veggies you choose to avoid a soggy gratin.
Can I Make This Gratin Ahead of Time?
Absolutely! You can prepare the entire gratin a day in advance and store it covered in the fridge. When you’re ready to bake it, simply let it sit out for about 30 minutes to take the chill off before placing it in the oven. You may need to adjust the baking time slightly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through, or you can also microwave individual portions.
