Provençal Summer Vegetable Gratin

Get Recipe: foodandstyle.com/provencal-su...
Not Your Usual Potato Gratin! No Milk, no Cream... This Gratin Gives the Vegetables Center Stage.
In Provence, gratins are called "tians" for the colorful earthenware vessel they're cooked and served in. But it's not their name that makes these gratins unusual; it's that they are typically cooked without cream or milk. This makes Provençal tians very distinct and very light.
I concocted this gratin with Provence in mind, gathering all the flavors of that blessed land -- olives, ripe tomatoes, loads of fresh herbs and creamy goat cheese -- in one beautiful dish. The juiciness of the ripe tomatoes is what gives this gratin the moisture it needs to cook, while the super-thinly sliced potatoes and the caramelized onion bring substance and depth to it.
Served with a green salad tossed with a mustard vinaigrette, and a side of green beans sautéed in a little butter, this gratin makes for a flavor-packed, satisfying main course.

[@medmalika2884]

I love this recipe in fact I love all your recipes when I saw the picture first I thought it was lasagne but it is much more better thank you vivianne

[@Foodandstyle]

Thank you so much... and enjoy the recipe!