Tasty, interesting and nutritious.

Okay, so that is an acrostic, not really a definition. But, the word choices do describe this dish.

A Tian is actually a shallow French baking dish. It is also the name of the roasted vegetable dish often made in the dish and baked in an oven. The dish is native to Provence and can be constructed in beautifully arranged layers to provide a pleasing appearance as well as flavor.

A few weeks ago, a friend posted a photo on Facebook of a Tian she had made. Thanks Pat! It looked really good, so I looked up recipes to see if it was something I wanted to make.

Based upon the recipes I was seeing, the dish was somewhat of a cross between Ratatouille and au gratin potatoes. Since I already had an excellent au gratin potato recipe, I decided to adjust my existing recipe to make my own Tian.

This turned out really well and will certainly be made again. If you want to try making it, here is the recipe I put together.

Tian (serves 4)
1 large carrot, sliced 1/8″
2 potatoes, sliced 1/8″
1 zucchini, sliced 1/8″
2 Roma tomatoes, sliced 1/8″
1 white onion, chopped
1 garlic clove, minced
1/2 cup heavy cream
1/4 cup milk
2 Roma tomatoes, sliced 1/8″
1 white onion, chopped
4 ounces gruyere cheese, grated
2 ounces parmigiano reggianno cheese, grated
1/8 teaspoon thyme
Salt and Pepper to taste

Directions:
Grease a 6 x 8 baking pan. Place sliced carrots and potatoes in an 8 cup glass bowl, add 3 cups water. Heat on high in microwave for five minutes until vegetables are al dente. Meanwhile, saute the onions and garlic until tender and then transfer to the baking pan making a thin layer across the bottom of the pan. Drain water from the potatoes and carrots. Add cold water to cool vegetables slightly for better handling. Alternating vegetables, or creating a pattern, place the vegetables in the baking pan. Mix together dairy products and spices and pour over the vegetables. Bake at 350F for 45 minutes until vegetables are tender, and the sauce is bubbling and golden brown. Serve and enjoy!