芝士焗薯仔配番茄翠玉瓜 | Potato, Zucchini & Tomato Gratin

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芝士焗薯仔配番茄翠玉瓜 x Netflix餐桌

2020年｜在新冠肺炎隔離期間，我和朋友透過Google call一起做這道菜。我們買了一樣的食材，用一樣的食譜，嘗試找出最有效的煮法。我的朋友用了自己的方法把材料砌好在盤內，而我則用了原本的做法。相比起來，她似乎需要加了很多油。
開始Netflix派對前，我們把烤盤放進焗爐，看電影時，更聞到傳來的陣陣香味⋯⋯這道菜我肯定會再做。也許因為是大家一起焗的，所以它特別美味。

份量： 4

所需時間：1小時

材料：

特級初榨橄欖油 5 茶匙
蒜 2 瓣（切碎）
薯仔 1 磅（去皮，切薄圓片）
翠玉瓜 1 個（中型，約8安士；切薄圓片）
番茄 2 個（約3/4 磅；切成1/4寸圓片）
粗鹽 1/4 茶匙
胡椒粉
百里香 1 茶匙
車打芝士 2 安士（磨碎）

步驟：

將焗爐預熱至190°C / 375°F，架子放在上1/3部份。在一個9x13寸的烤盤塗上1茶匙油，灑上蒜頭。將已切成圓片的薯仔、翠玉瓜和番茄重疊放在盤內，灑上鹽和胡椒粉。淋上餘下的4茶匙油，灑上百里香和芝士。
蓋上錫紙。焗35-45分鐘，直至薯仔變軟。除去錫紙，再焗大概25分鐘，頂部呈金黃即成。

【備註】

你做過這道菜嗎？在下面留言，分享你的回憶吧！

Potato, Zucchini & Tomato Gratin x Netflix and Bake

2020 | I made this with my friends over Google meet call during the coronavirus lockdown. We all bought the same ingredients and used this same recipe to bake together. It was a lot of fun especially because we were trying to figure out the best and quickest way to implement the recipe. My friend modified the layout of it but I stuck to the original. Seems the modified version wasn't as good because she ended up adding a lot more oil to it.
We put it in the oven just before our Netflix party and as we were watching the movie, I could smell the gratin and it smelt so good. Would definitely do it again but maybe it's because we baked it together, it made it more tasty.

Serves: 4

Total cooking time: 1 hour

Ingredients:

5 tsp extra-virgin olive oil
2 garlic cloves, minced
1 lbs Yukon gold potatoes, peeled and thinly sliced into rounds
1 medium zucchini (about 8 oz), thinly sliced into rounds
2 vine-ripened or other ripe tomatoes (about 3/4 lbs), sliced into 1/4-inch rounds
1/4 tsp coarse salt
Freshly ground pepper
1 tsp finely chopped fresh thyme
2 oz finely grated Cantal or cheddar cheese

Steps:

Preheat oven to 190°C / 375°F with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven and serve immediately.

Contributor’s Note:

I added more cheddar cheese than was suggested in the recipe.

Recipe source: https://www.marthastewart.com/349970/potato-zucchini-and-tomato-gratin

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