Baked Ratatouille And Potato Gratin

Instructions

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil and set aside.

2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 5 minutes.

3. Arrange the sliced eggplant, zucchinis, bell peppers, and tomatoes in overlapping layers in the prepared baking dish, alternating between the vegetables. This will create a visually appealing pattern when the gratin is served.

4. Sprinkle the dried thyme and basil over the arranged vegetables. Season generously with salt and pepper to enhance the flavors.

5. In a separate bowl, toss the potato slices with the remaining olive oil, making sure each slice is coated. Layer the oiled potato slices over the arranged vegetables in the baking dish.

6. Cover the baking dish with foil and bake in the preheated oven for 40 minutes. This step allows the vegetables to start cooking and release their flavors.

7. After 40 minutes, remove the foil and sprinkle the grated Gruyère cheese evenly over the gratin.

8. Return the dish to the oven and bake for an additional 20-25 minutes or until the cheese is golden brown and bubbly, and the potatoes are tender when pierced with a fork.

9. Once the gratin is cooked through, remove it from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves for a pop of color and additional aroma.