Potato Zucchini and Tomato Gratin
Ingredients
- 5 teaspoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 pound Yukon gold potatoes, peeled
- 1 medium zucchini (about 8 ounces)
- 2 vine-ripened or other ripe tomatoes (about ¾ pound), sliced into ¼-inch rounds
- ¼ teaspoon coarse salt
- Freshly ground pepper
- 1 teaspoon finely chopped fresh thyme
- 2 ounces finely grated Cantal or cheddar cheese
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