Summer Gratin is a colorful dish that’s perfect for hot days! It features fresh veggies like zucchini, tomatoes, and corn, all baked with a creamy cheese topping that melts into deliciousness.
This dish is a joy to make! Just layer your veggies, sprinkle some cheese, and watch it bubble in the oven. I love serving it with crusty bread—it’s like a warm hug on a plate! 😊
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These two veggies are key for a summer gratin. If you can’t find squash, you can use eggplant or bell peppers as substitutes. They add a unique twist!
Tomatoes: Fresh tomatoes enhance the dish’s flavor. If they’re out of season, canned diced tomatoes can work in a pinch. I prefer using heirloom tomatoes for their rich taste when they’re available.
Gruyère Cheese: This cheese gives a wonderful creamy texture. If Gruyère is hard to find, feel free to use cheddar, fontina, or even mozzarella for a milder flavor.
Heavy Cream: For a lighter version, you can substitute half-and-half or whole milk, but keep in mind it might not be as rich. Also, for a dairy-free option, try coconut milk or cashew cream!
Thyme: Fresh herbs elevate the dish’s flavor. If fresh thyme is unavailable, dried thyme works too. I often use basil or oregano for a different herbaceous punch!
How Do I Make Sure My Vegetables Are Cooked Perfectly?
Cooking the vegetables just right in a gratin is essential for getting that wonderful texture. Here’s how to help ensure they turn out great:
- Slice vegetables as uniformly as possible. Thin slices allow for even cooking. Aim for about 1/8 to 1/4 inch thick.
- Pre-cook the onions and garlic briefly to enhance their sweetness, as described in the instructions. They add amazing flavor.
- Layer the vegetables thoughtfully, so each slice is exposed to the cream and cheese. This helps in cooking evenly without getting mushy.
- Cover with foil when baking the first 30 minutes—this traps moisture and prevents drying out. Remove it later for a crispy top!
How to Make Summer Gratin?
Ingredients You’ll Need:
For the Veggie Layers:
- 2 medium zucchini, thinly sliced
- 2 medium yellow squash, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
For the Cream and Cheese:
- 2 cups grated Gruyère cheese (or cheese of choice)
- 1 cup heavy cream
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Topping:
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs (optional, for topping)
How Much Time Will You Need?
This Summer Gratin takes about 15 minutes for preparation and 45 minutes for baking, totaling around 1 hour. You’ll start by prepping the veggies, then layering everything up for a colorful dish that’s sure to impress!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 375°F (190°C). This will make sure it’s nice and hot when your gratin is ready to bake, helping it to cook evenly.
2. Sauté the Onions and Garlic:
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and cook them for about 5 minutes, or until they’re softened and see-through. This will add a lovely flavor to your dish!
3. Prepare the Cream Mixture:
In a mixing bowl, combine the heavy cream, thyme, salt, and black pepper. Give it a good stir and set it aside to let the flavors mingle.
4. Layer the Veggies:
Grease a large baking dish with a little olive oil or non-stick spray. Start layering the sliced zucchini, yellow squash, and tomatoes in the dish. Overlap and alternate them to create a pretty pattern—this makes it look fancy!
5. Add the Cream Mixture:
Pour your prepared cream mixture evenly over the layered vegetables, ensuring everything is well coated. This will keep the veggies nice and moist as they bake.
6. Top with Cheese and Breadcrumbs:
Sprinkle the grated Gruyère cheese over the top of the veggies, covering them generously. If you’re using breadcrumbs, add them now for that extra crispy topping.
7. Bake the Gratin:
Cover the baking dish with aluminum foil and pop it in the preheated oven. Bake for 30 minutes. This helps the vegetables cook through.
8. Finishing Touches:
After 30 minutes, remove the foil and let it bake for another 15-20 minutes, or until the cheese is golden, bubbly, and the vegetables are tender. Your kitchen will smell amazing!
9. Serve and Enjoy:
Once it’s out of the oven, let the gratin cool for a few minutes before serving. This helps it set nicely. You can garnish it with additional thyme if you like. Enjoy your colorful and delicious Summer Gratin!
Can I Substitute Different Vegetables in This Gratin?
Absolutely! This gratin is very versatile. You can substitute vegetables like bell peppers, eggplant, or even asparagus. Just make sure the vegetables you choose have similar cooking times to zucchini and squash to ensure everything cooks evenly.
How Can I Make This Recipe Lighter?
If you want to reduce the richness, you can replace the heavy cream with half-and-half or a mixture of milk and Greek yogurt. For a dairy-free version, consider using coconut milk or cashew cream, but adjust the seasoning as needed to enhance the flavor.
Can I Prepare This Gratin Ahead of Time?
Yes, you can assemble the gratin a day in advance! Just cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. When you’re ready to bake, remove the cover and add about 10 extra minutes to the baking time to ensure it’s heated through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or pop it back in the oven at 350°F (175°C) until warmed through. Enjoy it again as a side or even in a breakfast frittata!
