While I love creamy, soft sliced potatoes layered with cheese and cream, I have also learned to love simpler, healthier potato gratins. This gratin is full of rustic flavor without the need for heavy cream since it relies on vegetables, fresh herbs, and cheese for its zesty taste.
This light, colorful gratin can be made year-round. Just substitute canned diced and drained tomatoes if fresh tomatoes are not at their prime. Look for the organic canned variety that have extra flavor and a deep red color.
You can make up the vegetable mixture the day ahead and then finish the gratin the day you are serving it. The Mediterranean-style vegetable filling of tomatoes, zucchini, sweet bell peppers, and fresh, fragrant herbs adds a burst of flavor to the simple sliced potatoes.
You can use either Idaho potatoes that have a fluffy consistency or the creamier yellow potato. Either will work just fine. I have tested many potato gratin recipes, and I have found they key in cooking them completely is to cover the casserole tightly with foil, so they steam. Then the foil is removed, and the potatoes, vegetables, and cheese continue to bake, creating a cheesy crust.
There are different cheeses you may prefer; sometimes I mix Emmenthaler with Comté or Gruyère. You could opt for smoked mozzarella, Gouda, or fontina.
This is so good on its own or served as a side for egg dishes, seafood, chicken, or meat.
Potato-Vegetable Gratin
Serves 6 to 8
