Summer Vegetables in Sour cream w/Cheese
By
Pat Duran
@kitchenChatter
1
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!
Rating:
★★★★★ 1 vote5
Comments:
Serves:
4-6 servings
Prep:
15 Min
Cook:
1 Hr 5 Min
Method:
Bake
Ingredients
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3 Tbspolive oil, divided
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2 mediumvaldilia onions, cut in 1/2 and sliced
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1 mediumsliced shallot
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2 Tbspminced garlic
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3 mediumzucchini, unpeeled and sliced 1/4 or so thick
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3 mediumcarrot, peeled, sliced 1/4 inch thick rounds
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1 mediumpatty pan squash,seeded,sliced 1/4 inch thick, or other of your choice
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4 or 5 mediumripe but firm tomatoes, sliced 1/4 inch thick
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4 mediumunpeeled, yellow potatoes, sliced 1/4 inch thick can use red if desired
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1 tsplawry's seasoned salt
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1/2 tspwhite pepper
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1 Tbspfresh thyme crushed
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1 cdairy sour cream
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2 Tbspall purpose flour
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1/4 cgrated gruyère cheese
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·paprika for garnish
How to Make Summer Vegetables in Sour cream w/Cheese
- Preheat oven to 375^. Spray a 9 x 13-inch pan with olive oil; set aside.
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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. - Slice 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.
- Cover 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.
