Grandma’s Potato, Red Pepper, And Zucchini Gratin

CATEGORY	CUISINE	TAG	YIELD
		B&b, Inn, Potato, Restaurant, Tavern	4	Servings

INGREDIENTS

1		Clove garlic, peeled and
		halved
4	T	Extra-virgin olive oil
2	lb	Russet potatoes, sliced very
		thinly
2	t	Fresh thyme
2	t	Salt
2		Red bell pepper, thinly
		sliced
4		Zucchini, very thinly sliced

INSTRUCTIONS

Preheat oven to 350.  Generously rub the bottom of a shallow 5-cup
gratin dish with the  garlic. Grease lightly with about 1 teaspoon of
the olive oil.  Layer half of the potatoes in the bottom of the dish,
overlapping the  slices as necessary. Season lightly with the thyme and
salt; drizzle  with 1 tablespoon of the olive oil. Add a layer of half
of the red  peppers and then half of the zucchini. Season again with
salt and  thyme; drizzle 1 tablespoon of the oil over the vegetables.
Repeat  the layering and seasoning. Drizzle any remaining olive oil
over the  top.  Cover securely with aluminum foil . Bake until the
vegetables are  very soft and tender, about 1 hour. Serve immediately.
Source: Bistro Cooking, by Patricia Wells, 1989  Typed by Brenda Adams
<adamsfmle@sprintmail.com>, mc post 5/28/97  Recipe by: Auberge de la
Madone (Bistro) in Nice, France Posted to  MC-Recipe Digest V1 #617 by
Badams <adamsfmle@sprintmail.com> on May  28, 1997

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