1-2 russet baking potatoes
1 large zucchini
1 large yellow squash
3-4 sprigs of fresh thyme finely chopped
1 tsp. sea salt
1/2 tsp. fresh ground pepper
1 cup good Gruyere cheese
Slice potatoes, squash and zucchini into 1/4 inch rounds, set aside. Spray the pan with cooking spray liberally. ( I used a removable bottom tart pan, chef bliss this a good opportunity to pull out the tart pan!) However, if you don't have a tart pan feel free to use any round baking dish you may have! Layer the bottom of the pan with the potato, forming circles until you reach the center of the pan. Add a drizzle of olive oil, sprinkle with salt and pepper, thyme ( finely chopped) and 1/3 of the cheese. Repeat process with zucchini and squash. Once finished layering ,top with remaining cheese and a sprinkle of thyme.
Bake at 400 for 25-30 minutes until browned and potatoes are cooked through. Slice and enjoy!