That’s just a fancy name for scalloped potatoes. Except that these really are special. I didn’t know what to call this. “Casserole” would send my husband over the edge, thinking of the concoctions his mother fed him as a child.

What I like about this is how the addition of salt and olive oil between layers, and baking covered with foil, turns a layering of simple vegetables into an almost unctuous (in a good sense) mélange.  Like much of my cooking, this is more method than a recipe, and the ingredients are not precise.  Simply layer thinly sliced potatoes and zucchini, sprinkle with a little olive oil and salt, and add a scattering of sliced red peppers and fresh thyme leaves. Repeat the layers, arranging the potatoes and zucchini neatly, and sprinkle with more salt, thyme leaves and olive oil. Cover tightly with foil, and bake in an oven heated to 350 degrees for 35-40 minutes or until the potatoes are tender.

Tomatoes can be substituted for the peppers, sliced onion can be added, fish can be baked on top after the potatoes are partially cooked, and you can vary the herbs.

Categories: Potatoes, Vegetable gratin, Zucchini