Creamy Layered Vegetable Gratin
Ingredients
2 medium potatoes, thinly sliced
1 medium zucchini, thinly sliced
2 carrots, thinly sliced
2 Roma tomatoes, thinly sliced
1 small onion, thinly sliced
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup whole milk
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon dried thyme
Salt and black pepper, to taste
2 tablespoons breadcrumbs, optional
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with olive oil.
In a small saucepan, combine the heavy cream, milk, minced garlic, Italian seasoning, thyme, paprika, salt, and black pepper. Warm gently for 2–3 minutes without boiling.
Arrange the potato, zucchini, carrot, tomato, and onion slices in overlapping layers inside the baking dish. Season lightly between the layers. Pour the warm garlic cream evenly over the vegetables.
Cover tightly with foil and bake for 40–45 minutes, or until the potatoes are tender. Remove the foil and sprinkle Parmesan and mozzarella over the top. Add breadcrumbs if desired.