I recently cooked this Vegetable Tian for a family dinner and it was delicious!  Be careful to keep the potato slices very thin, it can take a long time to bake them thoroughly otherwise, and you dont want to burn the cheese. I did not bother measuring anything for this recipe, and I suggest you don’t either.

Vegetable Tian
From Barefoot in Paris by Ina Garten

SERVES 8 (change servings and units)

Ingredients

* olive oil
* 2 large yellow onions, cut in half and sliced
* 2 garlic cloves, minced
* 1 lb medium round potato, unpeeled
* 3/4 lb zucchini
* 1 1/4 lbs medium tomatoes
* 1 teaspoon kosher salt
* 1/2 teaspoon fresh ground black pepper
* 1 tablespoon fresh thyme leave, plus extra
* fresh thyme sprig
* 2 ounces gruyere cheese, grated (if you measure you are silly)

Directions
1 Preheat the oven to 375 degrees F.
2 Brush a 9 by 13 by 2-inch baking dish with olive oil.
3 In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.
4 Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
5 Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.
6 Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.
7 Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.
8 Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
9 Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.
10 Serve warm.