Full Recipe

Vegetable Gratin

A few days ago I was using the Zyliss Smart Guard Slicer Mandolin in preparation for this weekend’s Kitchen Shop product demonstration. I used the vegetables that I had at home and come up with this gratin. It was delicious hot that night and also at room temperature the next day. It’s a particularly good summer vegetable dish as you can make it in advance and it goes well with any meats, chicken and fish.

  • Ingredients (serves 4):
  • 3 med/large potatoes
  • 1 large onion
  • 2 small or one large fennel bulb
  • 3-4 fresh tomatoes

Method

You can decide which vegetable you want to be the main one in the dish. Here I sliced the following combination:

Plenty of finely chopped fresh herbs eg parsley, basil, thyme, chervil, tarragon

After slicing all the vegetables, oil a gratin dish (shallow oven dish). Put a layer of potatoes on the bottom, season with salt and pepper. Next scatter onion and fennel slices and sprinkle over a handful of chopped herbs, a little more seasoning and sprinkle with extra virgin olive oil. Next add a layer of tomatoes slices. Repeat the layers finishing with some potato. Don’t worry if the layers loose looking or if they’re in a different order than this. Be generous with the olive oil and make sure it’s good quality as that will enhance the final flavour.

Cook with foil and bake in a moderate oven for about 45 minutes or until the potatoes are soft. Take off the foil and scatter the top with coarse fresh breadcrumbs and/or grated or sliced cheese. Last week I only had some Reblochon in the fridge so sliced that on top. It was delicious. Put the gratin back in the oven to brown the top.

Other combinations of sliced vegetables to try as a gratin are aubergines, courgettes, tomatoes and onions or potatoes, courgettes, tomatoes and onions. Garlic can also be added to any.