Whether you grow your own or buy what’s cheap at the farmers market, it’s easy to end up with extra of certain vegetables. This happened to me a couple weeks ago when I harvested a bunch of new potatoes and I also had a lot of zucchini from the market. This was also right after I got my mandoline, and pretty much anything that crossed my path was getting sliced or julienned. I don’t really even need to write a recipe for this über-lazy gratin; the photo says it all:
Yep, it’s just sliced potatoes, zucchini, and onions, with a little olive oil, salt, pepper, and herbs de provence. It’s not even really necessary to arrange it prettily, although it was nice to alternate the green zucchini and red potato. I topped it with whatever cheese I had on hand – either gruyere or aged cheddar – and baked it until the vegetables were tender. Done.