|Individual creme brulee dishes by Apilco from William Sonoma.|
Individual Vegetable Gratins
Makes 4 individual gratins
When shopping for this dish, you want to try and choose vegetables that are the same size. This is delicious the same day or the next day, slightly warmed.
4 or 5 shallots, depending on size and cut into small dice.
1 large garlic clove, minced
4 medium Yukon gold potatoes
1 yellow squash
4 roma tomatoes, any small tomatoes are fine, roma or plum work well due to their size and shape.
Salt and pepper
6 or 7 fresh springs of thyme. Remove the leaves from all but four sprigs and chop fine. Reserve 4 sprigs for top of gratins.
Preheat oven to 375 degrees
Drizzle olive oil in each of the 5- inch individual gratins and place on a baking sheet. In a medium sauté pan, heat the olive oil and add the shallots and cook for 8 to 10 minutes or until they are soft. Add the garlic and stir with the shallots for a minute, then remove from heat and spread the shallot and onion mixture on the bottom of each dish dividing evenly.
Slice the potatoes, yellow squash, zucchini and tomatoes about ¼ inch in thickness. Arrange in a circular pattern alternating the vegetables in each dish creating one layer. Drizzle with olive oil over each dish and sprinkle each with the fresh thyme, salt and pepper. Cover with foil and bake for 35 minutes. Remove foil and place 5or 6 shards of Parmesan cheese shaved with a vegetable peeler. Add one sprig of fresh thyme and put back in oven and bake just until cheese melts.