I found this lovely recipe on that blog below
I really did not change the recipe that much. I think it is a great idea, easy and can be done in advance. Can be easily reheated.
6 LARGE POTATOES,
3/4 CUP SHREDED CHEDDAR CHEESE
SALT & PEPPER TO TASTE
2 T. CRUMBLED BACON (ABOUT 2 SLICES) – I USED REAL BACON BITS
CHOPPED PARSLEY OR CHIVES, FOR GARNISH (OPTIONAL)
SALT, PEPPER AND PAPRIKA
Preheat oven to 375 degrees.
Scrub well and sliced potatoes into 1/8″ rounds.
Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes or until tender, stick with a knife it should come out easily.
Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry, avoiding any humidity to enhance the crunchiness of the potatoes.
Use a baking sheet preferably silicon or grease with butter. Lay out potato slices so they are slightly overlapping on it. Sprinkle lightly with olive oil, paprika, salt & pepper to taste.
Then add evenly precooked bacon & shredded cheese.
Bake 20 minutes in preheated oven until cheese is melted & bubbly.
picture of the dish before putting it in the oven
Let me give youA little history to explain to you how this dish took its name
In 1803 it was as « tion » in a technical sense foundry is borrowing an Occitan word already attested in Old Provençal (1391) to designate a bowl, a pool of pottery, a clay pot. It comes from the Greek « têganon » variant « tagênon » (etymological form) « frying pan » no known technical word etymology.
This dish took it name as it was attested in 1940 in central and French
The French used to describe the Provencal clay pot, and metonymy, the dish (vegetable pie) baked in a Tian.
2 BRANCHES OF THYME
4 TBSP OLIVE OIL
1 GARLIC CLOVE
SALT &PEPPER TO TASTE
Preheat the oven gas mark 6 (180 ° C).
Peel and slice the onions finely.
Sauté in olive oil get a golden color without burning them.
Set in the Tian dish or gratin dish.
I used the crushed garlic that I keep pot in olive oil.
Wash all the vegetables.
Cut the ends of the eggplant and zucchini.
Remove the stems of tomatoes.
(You can remove the skin by immersing in boiling water for a few seconds and then immediately into ice water to remove the skin easily.
Cut the zucchini, tomatoes and eggplant into slices of equal thickness.
Place all the vegetables in the dish vertically, alternating.
Make sure you tighten your vegetables as during cooking they will shrink. I put as many vegetables as possible to a maximum.
Sprinkle vegetables with thyme, salt and pepper.
Drizzle with olive oil and Bake.
Cook covered with aluminum foil for about 1h30 After 30 minutes I use a spatula and press on the vegetables to bring out all the juice from the vegetables that will give a good evenly cooking process
Remove from oven and serve immediately.
If you receive guests for dinner, you can easily bake in advance in the oven, and then add an additional 15 min it will only get better.