Front Range Fork And Cork: Grilled Vegetable and Purple Potato Gratin

Tuesday, December 8, 2020

Grilled Vegetable and Purple Potato Gratin

Do you have any of those recipes that you either printed out and forgot about, or ripped out of a magazine, set aside somewhere and it was never to be found again. I do. In fact, I have way too many of those. Case and point...Grilled Vegetable and Purple Potato Gratin.

I found this in Alaska Home Magazine...9 years ago!!! Nine years I have been carting around this page ripped from the magazine waiting and waiting for the right time to make it. (Don't ask me what I was waiting for, because I honestly don't know).

This gratin will knock your (and your company's) socks off! It is so complex in layers and flavors and one of the best vegetable dishes I have ever had.

Save this one for a day off recipe, because you won't want to try to just whip it up after work. It's not difficult to make, just a lot of prep and steps...but oh so very worth it!

I hope you enjoy it as much as we did. I know this will definitely make more appearances in the future (before the next nine years go by again).

Grilled Vegetable & Purple Potato Gratin

Courtesy of Alaska Home Magazine, Fall 2011

6 cups thinly sliced purple potatoes

1 zucchini

1 yellow squash

3 roasted tomatoes

3/4 cups shredded Parmesan

3/4 cup chevre cheese

2 tsp fresh thyme

2 tsp fresh oregano

3/4 cup heavy cream

Preheat the oven to 400 degrees.

Thinly slice zucchini and yellow squash lengthwise, sprinkle with salt and pepper and grill for 2 minutes on each side. Set aside.

Slice tomatoes into wedges. Drizzle with olive oil, salt and pepper. Roast in preheated oven for 12 minutes. Reserve some for garnish.

Butter a 10x15 inch baking pan. Combine the chopped fresh herbs and set aside. Spread a single layer of potatoes over the bottom of the pan. Drizzle 1/4 cup of heavy cream over the potatoes. Add 1/4 cup Parmesan, 1/4 cup crumbled chevre, and 2 tsp of the fresh herbs to the potatoes. Season with salt and pepper.

Spread a single layer of zucchini, yellow squash, roasted tomatoes and purple potatoes. Season with salt and pepper. Add 1/4 cup of heavy cream, 1/4 cup of Parmesan, 1/4 cup chevre, and 2 tsp of herbs to the potatoes and repeat the process with the vegetables.

Spread the remaining potatoes over the vegetables. Add the remaining 1/4 cup of heavy cream, 1/4 cup of Parmesan, 1/4 cup of chevre and remaining fresh herbs.

Cover the pan with aluminum foil and bake for 35 minutes. Take the pan out of the oven and remove the foil. Turn on the broiler and place the grain in the oven until the cheese is gold.

** Do not walk away from broiler, watch carefully, so as to not burn.

Enjoy!