This gratin is so easy to whip up due to Red Gold’s new line of culinary classics and my herb butter. The canned tomatoes contribute such a bright acidity to the potatoes, which also complement the crusty, cheesy, panko top. Not only is this dish easy, it’s also gorgeous thanks to the concentric circles and bright colors.
Easy Zucchini, Tomato, Potato Parmesan Gratin
Serves 4-6 (210-140 calories/serving)
Total Time: 1 hour
• 2 tablespoons of Parsley and Basil Herb Butter, room temp, divided in half*
• 2 garlic cloves, minced
• 1 large Idaho potato, scrubbed (sub Yukon)
• 1 28 oz can Red Gold® Culinary Classics Sliced Tomatoes & Zucchini with Onions, Celery & Bell Peppers
• pinch of salt and freshly ground black pepper
• 1/4 cup grated Parmesan cheese (sub Pecorino)
• 1/4 cup panko
Preheat oven to 375 degrees F. Smear 1 tablespoon of herb butter in a pie plate, and sprinkle with the minced garlic. Using a mandoline or a very sharp knife, slice the potato very thinly into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with a pinch of salt and pepper. Since the canned tomatoes won’t be as large as the potato slices, you can place 2 tomato slices between each potato slice. Pour the remaining tomato juice from the can over the top of the gratin. Cover with aluminum foil and bake until potatoes are tender, about 45-50 minutes.
Combine parmesan, panko, a pinch of salt, and pepper together. Remove hot gratin from oven, dispose of foil, and sprinkle the panko mixture over vegetables. Dollop bits of the remaining tablespoon of butter on top of the panko mixture and broil for 2 minutes until top is golden brown. Let rest for 5 to 10 minutes and serve with a buttered crusty french baguette.
*Special thanks to Red Gold who supplied the Culinary Classics Sliced Tomatoes & Zucchini