Zucchini, Potato and Onion Pie

Zuchinni, Potato and Onion Pie. Ok, this is not a ten minute recipe. While it is certainly easy, it does take time to go through each step. Julia Child's layered ratatouille was the inspiration for this recipe. That and the sight of new zucchini in the local farmers' market. The end result is the most delectable pie of caramelized vegetables. It is rich and filling. Because of its texture and full flavor, I would serve it with grilled or roast lamb. But, it would also be good with a densely roasted chicken with lemon.

What you need

Equipment
A heavy black cast iron skillet.
(If not, a very heavy copper bottom stainless steel.)
A mandolin. It makes it easier to get fine slices, but you can also use a knife.
Six plates or large soup bowls to hold each of the components.

Ingredients

Two or three all purpose potatoes.
Two or three large zucchini.
One or two large sweet (Vidalia)
onions.
Several cloves of garlic.
Bread Crumbs or Panko.
Olive oil.
Salt and Pepper.

Getting started : the mise-en-place, be sure to have all your ingredienst ready before you start to cook.

Onions

Slice the onions on the mandolin.

Zucchini

Slice the zucchini on the mandolin.

Potatoes

Slice the potatoes on the mandolin.

Garlic

Chop about five cloves of garlic.

With all your elements sliced and ready

Onions and garlic

Add a good coating of olive oil to a cast iron or other oven usable pan. Sautee the irons until the wilt and caramelize. They need to brown, but don't let them burn. Towards the end, add the garlic.
Remove the onions and set aside.