The other day, a Belgian friend of mine hit me up over Facebook chat and asked if I had any tasty zucchini recipes I could share because her urban garden had produced a monster load of them and she exasperatedly told me she was at her wits end of what to do with all that squash… I was just about to send her the link to my recipe for curried zucchini fritters, which were recently featured in Boston Magazine, when she quickly chimed in with “…but NOT zucchini fritters!!!”. Well, okay then.
I’ve always loved savory one-pot meals and oven dishes. There’s something really cozy and homey about them, not to mention that they’re usually prepared in beautifully colored Dutch ovens or cast iron skillets. I’m a sucker for rustic, visual appeal. It’s because of people like me that the cooking stuff industry is thriving. Unless an item is ridiculously over-priced or I see it as blatant a fail, I naturally gravitate towards the prettiness of products and labels. I’m fairly level-headed with a good head on my shoulders, but put me in a store like ‘Sur La Table’ and all of that sharp wit goes straight out the door amidst… so much happy!!!. It’s a blessed thing I have a small apartment kitchen, as otherwise my house would be filled with brightly colored Dutch ovens, stacks of vintage tableware and gorgeous linens.
Greatness is, is that my innate love for pretty things also causes me to adore fruits & vegetables. All those bright colors of the produce aisle play out like a true Van Gogh before my eyes. It’s almost like taking a stroll through the Louvre in my mind. Okay. Maybe not entirely, but seeing all the vibrant colors and different shapes of all this produce makes me so happy. It’s an affliction my men don’t seem to share, unless I also happen to pick up potatoes, cheese, beer and/or hot dogs. We live in separate worlds, those men & I, but luckily we find common ground in gratins.
In my post about blue cheese potato & rutabaga gratin, I already proclaimed my love for the spud, but the dish below is a tasty twist on a classic French potato gratin. There’s truly nothing that can go wrong when heavy cream is involved, in my opinion. Just like butter, it has the magical power of turning anything it comes in contact with into a sumptuous dish you can’t get enough of. It’s gorgeous made with zucchini, but you could get creative and also cook it with carrots, parsnips or any other root vegetable.
(Created after a French classic)
– approx. 2 medium sized zucchinis
– 2 large fennel bulbs
– 3 lbs of Yukon Gold potatoes (or another ‘firm-cooking’ variety, approx. 5-6 large potatoes)
– olive oil, to grease the oven dish
– approx. 1.5 to 2 cups of heavy cream
– 3 large cloves of garlic, minced or grated
– ground nutmeg, as needed
– 1/2 bunch of fresh thyme, leaves removed and stems discarded
– salt & pepper, to taste
Preheat oven to 350F. Grease a pie dish or a 10-inch cast iron skillet.
With a mandolin (or by hand), slice the zucchini into 1/8 inch slices. Do the same with the potatoes & fennel. In a small sauce pan, heat cream with garlic and half of the thyme leaves, reserve the other half for sprinkling over each layer and a bit for decoration. Don’t boil, just heat until it’s nice & hot and the flavors have had a chance to develop a bit.
On the bottom of the pan or skillet, arrange a layer of potato slices so that they overlap slightly. Dust lightly with a bit of nutmeg, salt, pepper & sprinkle a few thyme leaves over the top. On top of the potatoes, arrange a layer of zucchini slices, also overlapping slightly and sprinkle with nutmeg, salt, pepper & thyme as well. Gently press down to compact the 2 layers. Repeat potato layer, then layer fennel and season with nutmeg, salt, pepper & thyme leaves. Press down and repeat this process, alternating fennel & zucchini in between potato, until you reach you run out of potato & vegetables.
Pour hot cream mixture all over the dish, so much so until it appears that roughly about half of the dish is submerged in cream. Bake the gratin uncovered in the oven for approx. 2 hours., but cover about half way through to prevent the top from browning too much. If you like, you can also sprinkle some freshly grated Parmesan cheese over the top to create a gooey cheesy crust over the top.
Take out of the oven and let rest for 10 minutes. Sprinkle reserved thyme leaves over the top and serve warm.