Recipe for Farm To Table Veg Tian made with small potatoes (2)

Farm-to-Table Vegetable Tian

A variation of classic potato recipes featuring layered vegetables served as a casserole.
Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at Foodesigns
Prep15 minutes
Cook1 hour
Total Time1 hour 15 minutes
Course Dinner, Side Dish
Variety Fav(s) Honey Gold®
Cook Type Oven
Dish Type Healthy
Season Fall, Summer


  • ¼ c. olive oil, divided
  • 3 large shallots, sliced
  • 4 cloves garlic, finely chopped
  • Coarse salt and freshly ground pepper, to taste
  • 24 oz. Tasteful Selections® potatoes, halved
  • 2 medium zucchini, cut into ¼-inch slices
  • 3 large plum tomatoes, sliced
  • ½ c. fine dry breadcrumbs
  • c. grated Parmesan cheese
  • 1 tbsp. fresh thyme leaves or ½ tsp. dried thyme


  • Preheat oven to 375-degrees. Lightly brush a 2-quart baking dish or casserole with oil. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shallots and garlic; sauté about 6 minutes, or until very tender. Spoon into baking dish; top with potatoes. Season well with salt and pepper.
  • Arrange the zucchini, yellow squash, and tomatoes alternately on top of potatoes, fitting them in tightly. Drizzle with two tablespoons oil; season with salt and pepper. Cover with foil; bake 45-50 minutes, or until potatoes are tender.
  • Mix remaining 1 tablespoon oil with the breadcrumbs and cheese; sprinkle over the vegetables. Bake uncovered about 15 minutes longer, or until golden and crisp. Sprinkle with thyme.

Recipe Tips

Test potato doneness with the tip of a paring knife, cutting down into the potato layer.
Make this a vegetarian entrée by sprinkling the potato layer with cheese—try some shredded smoked provolone or sprinkle in fresh mozzarella pearls.