Zucchini and Potato Gratin with Celery and Onion

This delightful Zucchini and Potato Gratin combines the creaminess of baked potatoes with the freshness of zucchini, enhanced by the aromatic flavors of onion and celery. Baked to a golden perfection, this dish is both comforting and nourishing, making it a perfect side for any meal. It's vegetarian, gluten-free, and showcases the natural flavors of the ingredients while adding a touch of creativity with herbs and cheese.

Ingredients:

• 2 medium zucchinis, sliced
• 2 medium potatoes, thinly sliced
• 1 large onion, chopped
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 cup grated cheese (such as Gruyère or Cheddar)
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and diced celery, cooking until softened, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. In a greased baking dish, layer half of the potato slices, followed by half of the zucchini slices.
5. Spread half of the sautéed onion and celery mixture over the vegetables, then sprinkle with half of the cheese.
6. Repeat the layering process with the remaining potatoes, zucchini, onion, celery, and cheese.
7. In a bowl, mix the heavy cream with thyme, salt, and pepper. Pour this mixture evenly over the layered vegetables.
8. If using, sprinkle breadcrumbs on top for added texture.
9. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
10. Allow to cool slightly before serving.