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Yields:
4 - 5 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 40 mins
Casseroles can often be seen as something you just throw together—which is part of the reason we love them! Being able to dump a few ingredients into a baking dish is one of our favorite ways to “cook” on weeknights.
For this recipe, we wanted to gussy up the idea of a casserole by combining two French dishes: ratatouille and potatoes au gratin. This combination makes for a luxurious and delicious way to get your daily dose of veggies.
Even though we love the stewy eggplant and squash interior, our favorite part might just be the layered potatoes with melty cheese. We used Gruyère, as it's the melty cheese of choice in many French dishes, but feel free to use your favorite cheese to add to this bubbly baked dish.
Tried this recipe? Let us know how it came out in the comments below!
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Ingredients
- 4 cups
chopped eggplant (from about 1 large eggplant)
Kosher salt
- 4 cups
zucchini and/or yellow summer squash (from about 2 medium squashes)
- 2 Tbsp.
extra-virgin olive oil
- 4
cloves garlic, minced
- 2 tsp.
chopped fresh rosemary
- 2 tsp.
chopped fresh thyme, plus more for serving
- 1
(14-oz.) can crushed tomatoes
- 1 1/4 cups
grated Gruyère, divided
Freshly ground black pepper
- 1/3 cup
heavy cream
- 3
medium Yukon Gold potatoes, thinly sliced
Directions
- Step 1Preheat oven to 350º. Line 2 baking sheets with paper towels. In a large bowl, toss eggplant with 2 teaspoons salt, then arrange on one of the prepared sheets. Wipe out bowl and repeat with squash and 2 teaspoons salt. Let eggplant and squash sit until liquid is absorbed, about 30 minutes.
- Step 2In a large skillet over medium heat, heat oil until shimmering. Cook garlic, rosemary, and thyme, stirring occasionally, until fragrant, about 1 minute. Add tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until tomatoes are reduced and slightly thickened, 10 to 12 minutes.
- Step 3Transfer eggplant and squash to skillet and toss to coat. Sprinkle with 1/2 cup Gruyère and stir until melted; season with salt and pepper. Pour tomato mixture into a medium baking dish.
- Step 4In a medium bowl, season cream with a hefty pinch of salt and a few good cracks of pepper. Layer potatoes over tomato mixture. Pour cream over potatoes.
- Step 5Cover with foil and bake 30 minutes. Uncover, top casserole with remaining 3/4 cup Gruyère, and continue to bake until top is browned and potatoes are tender, 30 to 40 minutes more.
- Step 6Top with thyme and serve.
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