Potato Leek and Zucchini Gratin

This is a warm and satisfying dish. It can be a main course for a vegetarian diet with a side salad or it can be a side dish to serve with your dinner. You can make it earlier in the day and heat it up for your meal. 

2 cups leeks, chopped (about 2-3 leeks depending on size)

½ yellow onion, sliced thin

2 cups zucchini, sliced thin (1 large or 2 small)

3 large potatoes, sliced thin

¾ cup hot vegetable stock

¼ cup grated Parmesan Cheese

2 Tbsp olive oil 

1 1/2 Tbsp clarified butter

1 garlic clove 

1 tsp salt

1 tsp pepper

Heat oil and ½ tablespoon of the butter in a large skillet and saute the leeks and onions until soft, do not brown. About 5 minutes. Add the zucchini and potatoes and season with the salt and pepper. Cover and cook for 5 minutes. 

Use the other ½ tablespoon of butter to coat a baking dish (8x10). Rub the bottom and sides with the garlic clove. Pour the contents of the skillet into the baking dish. Sprinkle on ½ of the Parmesan Cheese. Stir. Pour in the hot stock. Sprinkle the rest of the cheese on top. Dot with ½ tablespoon of butter. Bake in a preheated 350 degree oven 30-40 minutes. 

Note: if you want to reheat, just dot with butter and put back into the oven for 15 minutes.