While there is nothing wrong with a classic cheesy potato dish, adding some fresh fruits and veggies from your local farmers market can really make it special. Ripe avocado is going to give you the creamy texture that you desire while the tomato, basil, and zucchini give it a flavorful kick. Adding more to this dish also makes it more nutritious so it can be served as an entree rather than as a side dish. Now unless you live in southern california, you may not find avocado at your local farmers market but i’m sure you can forage for it and find it elsewhere.
“Not Just Potatoes” Gratin
Prep Time:15 minutes | Cook time:40 minutes
- 1 lb potatoes sliced into 1/8″ rounds
- 1 zucchini sliced into 1/4″ rounds
- 1 large avocado diced
- 1 large tomato sliced thinly
- 1/4 cup loose basil leaves
- 2 cloves garlic, crushed and chopped
- 1 cup heavy cream
- 1/2 cup grated swiss cheese
- 1/4 cup grated parmesan cheese
- 1 tbsp butter
- Pepper to taste
Preheat your oven to 400 degrees F. While the oven warms up prepare all your other ingredients by chopping up your veggies and grating the cheese.
In a large saucepan heat the heavy cream and garlic over a medium heat until it simmers. Once hot, add the potatoes, zucchini, parmesan, and pepper to the mixture. Toss everything together until all the ingredients are evenly coated.
Butter up the casserole dish and make sure to get the sides! Pour your mixture from the sauce pan to the casserole dish and even it all out. Then evenly spread the avocado, tomato, and basil leaves across the top. Top it off with the swiss cheese and cover the dish with aluminum foil. You’re going to want to leave one corner bent back for steam to escape.
Place in the oven and bake covered for 30 minutes or until it begins to bubble. Then remove the foil and bake for 10 more minutes. Let cool after cooking and enjoy this dish as an entree or side.