Summer Vegetables in Sour cream w/Cheese

Name: Summer Vegetables in Sour cream w/Cheese
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4-6 servings
Cuisine: American
Ingredients: 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

By Pat Duran
@kitchenChatter

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:

20 Comments

Serves:

4-6 servings

Prep:

15 Min

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

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
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How to Make Summer Vegetables in Sour cream w/Cheese

Step-by-Step

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.

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