Vegetable Tian

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Very good and makes a great presentation on the table. I will make the following changes in the future. Drain off liquid several times during baking; bake 45 minutes covered and add the cheese for the last five minutes of the uncovered baking. If you bake the cheese for 30 minutes most of it will be liquid.

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It was an elegant, clean, easy and delicious side dish. Made for Thanksgiving and everyone LOVED it. I did put more cheese on top, cooked till brown and I will strain onion mixture after sauteing next time...Thank you Ina!!!

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I love this recipe. However, I found it a bit "watery" and poured off the excess moisture several times during the baking. I also used additional cheese and baked it until it was quite brown. It's wonderful and everyone at my dinner party raved about it. Another Ina success.

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It wasn't bad, it just wasn't delicious. We made it as a vegetarian main dish, and it seemed to lack substance. Perhaps it would be better as a side dish.

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I love this recipe and have made it many times for my family. Everyone loves it. This morning I had some tian leftover and with it I made a wonderful frittata. : I love soo many of Ina's recipes. She is fabulous!

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This dish was so simple to make and really looked beautiful. My family loved it and it was great to make one dish that incorporated both potatoes and vegetables. I will make this again.

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bad

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I wasn't expecting so much delicious flavor in this very simple dish! Wonderful!!!!!!

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No matter how many times I make this it always turns out great! Ina is the best cook, she really knows her stuff. I've never had an Ina recipe turn out bad yet.

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As usual, I made this for our weekly "Dinner With the Boys", where Hubby and I invite 3-5 friends up on a weekday for dinner. Anyway, I made this in celebration of summer and great fresh veggies. It was a hit and was so beautiful to look at. Not only did it taste delicious, but it added such a kick of color to the buffet table. I just adore Ina's simplicity with food. It really is all about making the vegetable taste MORE like the actual vegetable. It seems obvious, but there's a fine line. She's always spot-on.