Summer Vegetables in Sour cream w/Cheese

Pat Duran


This is such an easy dish to make you will want to make it often- the combinations of the vegetables just makes you mouth water and the cheese and sour cream are mixed just right to tantalize your taste buds to the very last bite!

★★★★★ 1 vote
4-6 servings
15 Min
1 Hr 5 Min


3 Tbsp
olive oil, divided
2 medium
valdilia onions, cut in 1/2 and sliced
1 medium
sliced shallot
2 Tbsp
minced garlic
3 medium
zucchini, unpeeled and sliced 1/4 or so thick
3 medium
carrot, peeled, sliced 1/4 inch thick rounds
1 medium
patty pan squash,seeded,sliced 1/4 inch thick, or other of your choice
4 or 5 medium
ripe but firm tomatoes, sliced 1/4 inch thick
4 medium
unpeeled, yellow potatoes, sliced 1/4 inch thick can use red if desired
1 tsp
lawry's seasoned salt
1/2 tsp
white pepper
1 Tbsp
fresh thyme crushed
1 c
dairy sour cream
2 Tbsp
all purpose flour
1/4 c
grated gruyère cheese
paprika for garnish


1Preheat oven to 375^. Spray a 9 x 13-inch pan with olive oil; set aside.
In a medium skillet , heat 2 Tablespoons of olive oil and sauté the onions,and shallot over medium heat for 8 minutes, until clear. Add the garlic and cook for 1 more minute. Stir in the sour cream and flour. Remove from heat. Spread the onion mixture over bottom of prepared pan; reserving about 1/2 cup.
2Slice the vegetables as directed. Layer them alternately in the dish on top of the onion mixture, very close together, and making about 3 or 4 stand up rows. Sprinkle with the salt and pepper, and sprinkle with the thyme and drizzle with the 1/2 cup reserved sour cream/onion mixture and a little olive oil.
3Cover the dish with foil and bake for 35 to 40 minutes, until vegetables are tender, especially the potatoes.
Uncover and sprinkle the cheese over top, and bake for another 30 minutes or until browned.
Sprinkle with paprika if desired.

About this Recipe

Course/Dish: Vegetables, Potatoes
Main Ingredient: Vegetable
Regional Style: American