There’s a special kind of satisfaction that comes from preparing a meal where a good portion of the ingredients started their journey in your own backyard. Given my love for gardening, I’m always thrilled to build a dinner around what’s fresh and seasonal. This meal – a juicy steak, creamy potato gratin, and tender zucchini – is a perfect example.
It all started with the potatoes. I love a good gratin, and there’s something about using potatoes you’ve grown yourself that elevates it. The key to a really good potato gratin, in my experience, is patience and good dairy. I usually slice my potatoes thinly – a mandoline makes this easy, but a sharp knife works too – and layer them in a baking dish with a mix of heavy cream, a little garlic, salt, pepper, and a pinch of nutmeg. Some folks add cheese, and that’s great, but I prefer to let the creamy potato flavor shine. The slow bake, usually around 375°F (190°C), is what makes them tender and the top golden and slightly crisp.
As the gratin worked its magic in the oven, I turned to the zucchini. Zucchini from the garden can be incredibly sweet and tender. I keep it simple when I cook them; often, I just halve them lengthwise, score the flesh lightly, brush with olive oil, and roast them alongside the gratin. A little sprinkle of sea salt and pepper right before serving brings out their natural sweetness.
And then, the steak. I chose a nice cut, seasoned simply with salt and pepper, and seared it to a perfect medium-rare. While the steak rested, I gave the gratin and zucchini their final moments under the broiler to get that perfect finish.
This meal is more than just food; it’s a celebration of what can be achieved with a little bit of soil, sun, and patience. It’s comforting, delicious, and a wonderful way to connect the dots between the effort in the garden and the joy at the dinner table. It’s a reminder that the freshest flavors often come from the simplest preparations, grown with care right outside your door.