SUMMER VEGETABLES IN SOUR CREAM W/CHEESE

Summer Vegetables in Sour cream w/Cheese image

Provided by Pat Duran

Time 1h20m

Number Of Ingredients 16

3 Tbsp olive oil, divided
2 md valdilia onions, cut in 1/2 and sliced
1 md sliced shallot
2 Tbsp minced garlic
3 md zucchini, unpeeled and sliced 1/4 or so thick
3 md carrot, peeled, sliced 1/4 inch thick rounds
1 md patty pan squash,seeded,sliced 1/4 inch thick, or other of your choice
4 or 5 md ripe but firm tomatoes, sliced 1/4 inch thick
4 md 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

Steps:

1. Preheat oven to 375^. Spray a 9 x 13-inch pan with olive oil; set aside. --- 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.
2. 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.
3. 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.