Potato, Zucchini, and Tomato Gratin

• 5 teaspoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 pound Yukon Gold potatoes, peeled
• 1 medium zucchini (about 8 ounces)
• 2 vine-ripened or other ripe tomatoes (3/4 pound), sliced into 1/4-inch rounds
• 1/4 teaspoon coarse salt
• Freshly ground pepper
• 1 teaspoon finely chopped fresh thyme
• 2 ounces finely grated Cantal or Cheddar cheese

1. Preheat the oven to 375F, with the rack in the upper third.
2. Coat a 9 x 13-inch gratin dish with 1 teaspoon oil, and sprinkle with the garlic.
3. Using a mandoline or a very sharp knife, slice the potatoes and zucchini as thinly as possible into rounds.
4. Arrange the potatoes, zucchini, and tomatoes in overlapping layers around the prepared dish, and sprinkle with the salt and pepper.
5. Drizzle with the remaining 4 teaspoons oil, and sprinkle with the thyme and cheese.
6. Cover with foil; bake until the potatoes are tender, 35 to 45 minutes.
7. Remove the foil; continue baking until the top is golden brown, about 25 minutes more.
8. Remove from the oven, and serve immediately.
9. (Per serving)
10. Calories: 175
11. Fat: 11g
12. Cholesterol: 15mg
13. Carbohydrate: 14g
14. Sodium: 255mg
15. Protein: 8g
16. Fiber: 5g

extravirgin olive oil, garlic, potatoes, zucchini, tomatoes, coarse salt, freshly ground pepper, thyme, cantal

Taken from www.epicurious.com/recipes/food/views/potato-zucchini-and-tomato-gratin-392832 (may not work)