Squash gratin — Family Feast

Aug 30

Aug 30 Squash gratin

I have come to this recipe gradually through trial and error and can finally say I am happy with my squash gratin. I put finely sliced tomatoes (can use canned tomatoes too) on the bottom of the pan and then the potatoes and squash go on top. It is key to cut the potatoes and squash in very fine slices so that they cook better, can soak up all the flavors and hold together stronger.
Squash gratin pairs well with fish and meat dishes, but can also be a vegetarian main coarse when necessary.

1 small squash, cut in fine slices, 1-2mm
4 medium potatoes, peeled, sliced in fine slices, 1-2mm
1 large onion, cut in fine slices
4 medium tomatoes, cut in fine slices
Handful of greens- parsley, basil, thyme or rosmary
2 garlic cloves, finely chopped or pushed through garlic press
1 tsp oregano
4 tbsp olive oil
Salt, pepper, sugar to taste

1. Peel and slice the vegetables.
2. Heat the oven to 200 degrees (celsius) preferably on the fan setting (convection).
3. On the bottom of a 20x30 cm baking pan evenly spread out the tomatoes, sprinkle with chopped greens and salt, pepper, sugar.
3. Place the sliced squash, potatoes and onions in a bowl and mix with the spices, garlic, salt and pepper, olive oil.
4. Assemble the gratin- alternately place the potatoes, squash and onion slices on top of the tomatoes, press down gently in the end.
5. Place in the oven (not necessary to cover the pan) and bake for 20-30 min.
6. Let it rest when done and then serve.

Recipe: Ārija Avota
Photo: Ārija Avota