Tomato, Zucchini, and Potato Gratin

This is a fabulous side dish for meat, poultry, or fish that comes out perfectly every time. Prepping the recipe takes about five to ten minutes, but it does need to bake for a while so be sure to allow enough lead time.

2 T extra-virgin olive oil

3 garlic cloves, minced

3-4 medium Yukon gold potatoes (about 1 lb), peeled

1 medium or 2 small zucchini (about 8 oz.)

2 ripe tomatoes, thinly sliced

¾ t Kosher salt

¼ t black pepper

1 t finely chopped fresh thyme, or ¼ t dried thyme

3 oz. grated Cheddar cheese

Place rack in upper third of oven; preheat oven to 375°.

Coat a 10-inch, deep-dish pie plate or gratin dish with 1 t oil; sprinkle with garlic. Using a mandoline or sharp knife, slice potatoes and zucchini as thinly as possible. Arrange potato slices in dish, overlapping rounds; repeat with zucchini, then tomatoes. Sprinkle with salt, pepper, and thyme, drizzle with remaining oil, and sprinkle with cheese.

Cover with foil; bake 35-45 minutes until potatoes are tender. Remove foil; continue baking 25 minutes, until top is golden brown. Remove from oven; serve immediately. Serves 4.