Rainbow Vegetable Gratin

 


Rainbow Vegetable Gratin

Ingredients

1 tablespoon olive oil, for greasing 

1 cup panko

3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup) 

2 tablespoons chopped fresh thyme 

2 ½ teaspoons kosher salt, divided 

½ teaspoon plus 5 pinches black pepper, divided 

1 large red onion 

2 medium-size Yukon gold potatoes, unpeeled, sliced crosswise into 1/8-inch-thick slices (about 2 cups)

1 medium-size purple or orange sweet potato, peeled and sliced crosswise into 1/8-inch-thick slices (about 2 cups)

1 large zucchini, sliced crosswise into 1/8-inch-thick rounds (about 2 1/2 cups) 

1 large yellow squash, sliced crosswise into 1/8-inch-thick rounds (about 2 1/2 cups) 

2 large heirloom tomatoes (about 1 1/2 pounds), sliced crosswise into 1/4-inch-thick slices (about 3 cups) 

Directions

Preheat oven to 350°F with rack in middle position. Line an 18- x 13-inch rimmed baking sheet with parchment paper or aluminum foil; grease with oil. Stir together panko, cheese, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl; set aside.

Trim and remove stem end and outer layer of onion, and discard. Using a sharp knife or a mandoline, slice onion into wafer-thin slices (about 1/16-inch thick). Set aside.

Arrange Yukon gold potato slices in lengthwise rows to create a roughly 13- x 9-inch rectangle on prepared baking sheet, overlapping slices slightly. Sprinkle evenly with 1/4 teaspoon salt, 1 pinch of pepper, and 1/4 cup loosely packed panko mixture. Repeat layering process with onion, sweet potato, zucchini, and yellow squash slices, overlapping slightly and sprinkling with 1/4 teaspoon salt, 1 pinch of pepper, and 1/4 cup loosely packed panko mixture between layers. Top with tomato slices, overlapping slightly. Gently press down to even out layers. Sprinkle evenly with remaining 1/4 teaspoon salt. Top with a piece of parchment paper; cover sheet pan tightly with foil. Bake in preheated oven until a paring knife inserted in gratin meets only slight resistance, about 1 hour.

Remove from oven; remove and discard foil. Sprinkle gratin evenly with remaining 1/2 cup panko mixture. Rotate pan from front to back, and return to oven on middle rack. Bake, uncovered, at 350°F until a knife inserted in gratin goes in and comes out easily, about 20 minutes. Increase heat to broil. (Do not remove gratin from oven.) Broil until panko is lightly browned, 2 to 3 minutes. Remove from oven; let cool 20 minutes.

 

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