What is a tian? Well, I’m not referring to the Chinese word for sky, but the Provençal gratinée of thinly sliced vegetables. It is one of our favorite early fall recipes.
I love the way that the thin slices of veggies look, and it is always a fun time layering them. We used to make this recipe in a 9×13 baking dish, but it would get all sloppy when we served it. The other day I had a spark of inspiration for using the smaller au gratin dishes instead. They are way easier to serve, and just a bit cuter – if I do say so myself.
I love it, my mother-in-law loves it, and so will you!
inspired by the Barefoot Contessa
What You Need
2 yellow onions
4 large garlic cloves
4 medium red potatoes
2 to 3 small zucchini
6 roma tomatoes
2 tablespoons thyme, fresh if possible
4 oz Swiss cheese, grated
Salt and pepper
4 au gratin dishes(or a 9 x 9 baking dish)
What To Do
1 Preheat the oven to 375°F. If necessary, grate 4 oz of Swiss cheese.
2 Slice two onions and mince two cloves of garlic. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onions and cook until translucent, around 8 minutes. Add the garlic for one more minute.
3 Meanwhile, brush the bottom of the au gratin dishes with olive oil. When the onions and garlic are done, dish them into the bottom of the dishes.
4 Slice the 4 potatoes, 2 zucchini, and 6 tomatoes into 1/8 inch slices. This is a great job for your mandoline if you have one.
5 Season the veggies with a few pinches of salt and freshly ground pepper. Place the slices in the dishes in a spiral pattern, alternating between potato, zucchini and tomato (it’s helpful to recite the veggie names to keep them in order).
6 Sprinkle the tops with 2 tablespoons thyme and drizzle with a bit of olive oil.
7 Loosely cover each baking dish with aluminum foil. Place them on a baking sheet and bake for 30 minutes.
8 Remove the foil, sprinkle with the Swiss cheese, and bake for another 30 minutes until the cheese is browned.