Chef’s Pro Tips
Mandoline Magic: Trying to get slices thin enough using a regular knife can be tedious. A mandoline slicer set to 1/8-inch will give you perfectly identical slices, which ensures everything cooks at the exact same rate.
Pack Them Tight: Don’t be afraid to squeeze the slices in. As they bake, the vegetables will lose moisture and shrink considerably. Packing them like a tight deck of cards ensures they stay upright and beautiful rather than collapsing flat into the dish.
Flavor Twists
The Gratin Upgrade: Sprinkle a handful of finely shredded Gruyère or Parmesan cheese between the vegetable layers as you stack them, then top with a layer of buttery Panko breadcrumbs for a luxurious crunch.
Brown Butter & Sage: Swap out the olive oil for warm, nutty browned butter and swap the rosemary for fresh sage leaves to create an incredibly cozy autumn flavor profile.
Spicy Tomato Base: Spread half a cup of premium marinara sauce along the very bottom of the baking dish before shingling your vegetables on top to build a rich, savory stewed element underneath the crispy tops.
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