-good olive oil
-2 large yellow onions (cut in half and sliced)
-2 garlic cloves (minced)
-1 pound medium round potatoes (un-peeled)
-3/4 pound zucchini
-1 1/4 pounds medium tomatoes
-1 teaspoon kosher salt
-1 teaspoon freshly ground black pepper
-1 tablespoon fresh thyme leaves, plus extra sprigs
- 2 ounces Gruyere cheese grated (I used way more)
Preheat Oven to 375
Brush a 9x13 baking pan with olive oil.
In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8-10 mins. (until translucent)
Add the garlic and cook for another minute.
Spread the onion mixture on the bottom of the baking pan.
Slice the potatoes, zucchini, and tomatoes in 1/4 inch thick slices.
Layer them alternately in the dish on the top of the onions, fitting them tightly, making only one layer.
Sprinkle w/salt, pepper, thyme leaves, and the thyme sprigs, and drizzle with one more tablespoon of olive oil.
Cover the dish with aluminum foil and bake for 35-40 minutes until the potatoes are tender.
Uncover dish, remove the thyme sprigs, sprinkle the cheese on top and bake for another 30 minutes until browned.