Sweet Potato, Zucchini and Crimini Mushroom Gratin

For the infused oil:

1. In a small sauce pot or sauté pan, add your olive oil, coconut oil, chopped fresh thyme, garlic, salt and pepper, and gently heat over medium low heat.

2. Allow oils to begin to cook the garlic and thyme. As soon as a gentle bubbling/sizzling begins, turn heat off and allow the mixture to infuse in the pan, about 10 minutes. We’re not looking to really cook the herbs and garlic, rather warm it up; thus allowing its fragrance to permeate throughout the oil.

For the gratin:

1. Preheat oven to 375 F and grease a 9″ pie dish with some of your infused oil. Of course you can use a glass or metal baking dish, but I chose to use a ceramic pie dish for a fancier look.

2. Arrange sliced vegetables in a single spiraling layer around the bottom of the pie dish (as shown in picture above), alternating with each type (i.e. a few slices of sweet potato followed by a few slices of zucchini and then a few slices of mushrooms). Drizzle or brush a little of your infused oil over top of that layer, making sure to include some thyme and garlic!

3. Continue layering in this same way, spiraling layers of alternating vegetables, drizzled with oil, until all of your vegetables are used.

4. Top the whole gratin with your Pecorino (or Parmesan) cheese and drizzle any remaining infused oil (and herb/garlic) over that.

5. Bake for 30 minutes, covered in a sheet of foil. Then remove the covering and bake an additional 10-15 minutes or until cheese is golden brown and vegetables are cooked tender.

Notes:
– This will shrink down a bit once cooked.
– I’m thinking this needs to be at our Thanksgiving dinner table, alongside that beloved Green Bean Casserole.

Recipe adapted from DeliciouslyOrganic.net who adapted it from Barefoot in Paris.