Provençal Zucchini and Potato Gratin with Butter Lettuce Salad
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Ingredients & Equipment
What we send
- 12 ouncesYukon Gold potatoes
- 12 ounceszucchini
- 2beefsteak tomatoes
- 1yellow onion
- 2 clovesgarlic
- 3 ouncesshredded Gruyère cheese
- 1 1/2 ouncegrated Parmesan cheese
- 1/2 teaspoonherbes de Provence
- 3/4 cuptomato purée
- 1 tablespoonChampagne vinegar
- 1 packethoney
- 1head butter lettuce
- 1aluminum tin
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
Preheat oven to 425°F. Rinse all produce. Cut potatoes and zucchini crosswise into ¼-inch rounds. Roughly chop tomatoes. Peel onion, halve, and thinly slice. Mince garlic. In a medium bowl, stir together Gruyère and half of Parmesan to make cheese mix, reserving remaining Parmesan for making crisp in Step 5.
On a baking sheet, toss potatoes with 1 tablespooon olive oil, ¼ teaspoon salt and pepper. Arrange in a single layer and bake until slightly softened, 10 minutes. Then, remove from oven, push potatoes to 1 half of baking sheet, and add zucchini to other half. Toss zucchini with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Return to oven until zucchini is softened, 5 minutes more. Set aside.
Make Tomato Sauce
While potatoes and zucchini par-bake, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add herbes de Provence and onion and cook until onion is soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add tomato purée and chopped tomatoes and cook until sauce thickens slightly, 6-8 minutes more. Season with ½ teaspoon salt and pepper and remove pan from heat.
Assemble and Bake Gratin
Increase oven to 450°F. Reshape aluminum tin if bent, and assemble gratin like this: Arrange ⅓ of potatoes and zucchini in an even layer, then top with ⅓ of tomato sauce, then sprinkle over ⅓ of cheese mix. Repeat layers twice with remaining vegetables, sauce, and cheese mix, ending with cheese on top. Wipe baking sheet from vegetables clean and place gratin on 1 half. Bake until cheese is browned on top, about 15 minutes.
Make Parmesan Crisp
After gratin has baked for 15 minutes, remove baking sheet from oven and carefully add reserved Parmesan (the sheet will still be hot!) on other half and arrange in a tightly packed rectangle. Return sheet to oven and bake until Parmesan is golden and crisp, 2-3 minutes more. Remove from oven and, using a spatula, immediately loosen Parmesan crisp and set aside to cool. Once cool, break into pieces for serving.
Make Salad and Plate Gratin
While crisp cools, in a large bowl (big enough for salad), whisk together Champagne vinegar, half of honey. ¼ teaspoon salt and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil to combine. Tear butter lettuce into bite-size pieces, add to bowl with dressing, and toss to coat. Plate gratin, top with Parmesan crisp, and serve with salad. Dig in!