This Summer Gratin is a tasty mix of fresh veggies like zucchini, tomatoes, and corn baked until bubbly with a golden cheese topping. It’s light, colorful, and perfect for warm days!
When I make this, my kitchen fills with a wonderful smell that just shouts “summer!” It’s a great way to use up those garden veggies. Plus, it’s so easy to whip up—what’s not to love? 😄
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These veggies are the heart of the gratin. If you can’t find them, try using eggplant or bell peppers—they work well too! I like to mix different colors for a more vibrant dish.
Tomatoes: Fresh, juicy tomatoes add a nice balance to the creamy layers. If they’re out of season, canned diced tomatoes can be a great substitute. Just drain them well before using.
Cheese: Gruyère gives a rich flavor, but if you want to save some money, cheddar is a good alternative. I’d suggest a mix of cheeses for extra depth; mozzarella also melts beautifully.
Heavy Cream: If you’re looking to lighten it up, you can swap half the cream for whole milk, though the texture will be slightly less rich. Coconut milk works as a non-dairy option too!
Fresh Herbs: I love using fresh basil for a pop of flavor, but you can also try thyme or oregano. Dried herbs work too, just use about a third of the amount.
How Do You Achieve the Perfect Layering in Your Gratin?
The layering of the vegetables is key to getting an evenly cooked gratin. When arranging, make sure the slices overlap slightly to create a nice presentation. This helps the cream to soak in and flavor every bit!
- Start with zucchini, then yellow squash, and finish with tomatoes. This not only looks lovely, but it helps balance moisture from the tomatoes and stays firm with the zucchinis and squashes.
- After arranging, pour the cream mixture gently so it seeps through the cracks, coating all the veggies.
- Don’t forget to let it cool for a few minutes after baking! This helps everything settle nicely for serving.
How to Make Summer Gratin?
Ingredients You’ll Need:
Vegetables:
- 2 medium zucchinis, thinly sliced
- 2 medium yellow squashes, thinly sliced
- 2 medium tomatoes, thinly sliced
Creamy Mixture:
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or fresh thyme, if available)
- Salt and pepper to taste
Cheese and Toppings:
- 1 cup grated cheese (such as Gruyère or cheddar)
- 1/4 cup grated Parmesan cheese (for topping)
- 2 tablespoons olive oil
Garnish:
- Fresh herbs (such as basil or parsley) for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 45-50 minutes to bake. You’ll have a total of about 1 hour to 1 hour and 5 minutes before you can dig in and enjoy this delicious summer gratin!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure that your gratin cooks evenly and gets nicely golden on top.
2. Make the Cream Mixture:
In a mixing bowl, combine the heavy cream, minced garlic, dried thyme, and a pinch of salt and pepper. Whisk everything together until it’s nicely blended. This creamy mixture will give the gratin its rich flavor!
3. Layer the Vegetables:
Take a greased baking dish and start arranging your thinly sliced zucchini, yellow squash, and tomatoes. Alternate the slices and overlap them in rows for a beautiful presentation. Just have fun with it!
4. Pour the Cream Mixture:
Evenly pour your creamy blend over the layered vegetables. Make sure the mixture seeps between the layers to infuse every bite with flavor.
5. Add the Cheese:
Sprinkle the grated cheese over the top of your gratin. Follow it with a sprinkle of Parmesan cheese for that extra delicious crunch on top.
6. Drizzle and Bake:
Drizzle the olive oil over everything for a nice flavor boost. Now, cover the baking dish with foil and place it in the preheated oven. Bake for about 30 minutes.
7. Finish Baking:
After 30 minutes, carefully remove the foil. Bake for an additional 15-20 minutes, or until the top is golden brown and bubbly. Your kitchen will smell amazing!
8. Cool and Garnish:
Once it’s out of the oven, let the gratin cool slightly. Before serving, feel free to garnish with some fresh herbs like basil or parsley for a pop of color and flavor.
9. Serve and Enjoy:
Serve your warm summer gratin as a delightful side dish or light main course. Enjoy the fresh flavors and creamy goodness!
Can I Use Different Vegetables in This Gratin?
Absolutely! You can substitute or add other vegetables like bell peppers, eggplant, or even potatoes. Just be sure to slice them thinly so they cook evenly. Adjust the baking time if you’re using vegetables that require longer cooking times, such as potatoes.
How Can I Make This Recipe Lighter?
If you want to reduce the richness, swap out heavy cream for half-and-half or a light cream. You can also use less cheese or choose a lower-fat cheese option. Just keep in mind that the gratin might not be quite as creamy.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover the dish with foil to prevent drying out and warm it in the oven at 350°F (175°C) until heated through.
Can I Make This Gratin Ahead of Time?
Yes, you can prepare the gratin ahead of time! Assemble it up to the point of baking, cover it tightly with foil, and refrigerate for up to 24 hours. You may need to add a few extra minutes to the baking time if baking directly from the fridge.
