Contributed by (Adapted from www.marthastewart.com)

Ingredients

5 tsp extra-virgin Olive oil
2 Garlic cloves, minced
1 lb Potatoes, peeled
3 Summer squash
1 large Tomato, cut into 1/4-inch rounds or 1 C Cherry Tomatoes, sliced in half.
1/4 tsp coarse Salt
freshly ground Pepper
1 tsp finely chopped fresh Thyme leaves
2 oz finely grated Cantal or Cheddar cheese

Instructions

Preheat oven to 375°F with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a very sharp knife, slice potatoes and summer squash as thinly as possible. Arrange potatoes, squash, and tomatoes in overlapping layers in prepared dish, and sprinkle with salt and pepper. Drizzle with remaining 4 teaspoons of oil, and sprinkle with thyme and cheese. Cover and bake until potatoes are tender, 35 to 45 minutes. Uncover and continue baking until top is golden brown, about 25 minutes more. Remove from oven, and serve immediately.

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