Potato and Tomato Gratin

We take a momentary break from the zucchini posts – as the zucchini is taking a momentary break from producing.

The tomatoes, on the other hand, are going strong.

You may not think that tomatoes and potatoes work together.

Think again.

I normally use Gruyère in potato gratins but I decided to use something stronger with the sage and tomatoes.  Use what ever cheese you like – a sharp cheddar could be good, or Muenster.  

Potato and Tomato Gratin

Preparation and cooking time:  75 minutes (60 minutes baking time)

 Ingredients:

  • 4 medium potatoes, 22oz total (650gr)
  • 1 large onion or 2 smaller onions,  12oz total (350gr)
  • 2 – 3 tomatoes, 12 – 14oz total (350-425bg)
  • 2 cloves garlic
  • 1 tbs olive oil
  • 3oz (90gr) strong cheese of choice,  I used Tomme  shredded or cut into small
    pieces
  • 1 tbs dried sage
  • 1/4
    cup chicken stock
  • 1/4 cup grated Parmesan

Tomato Potato Gratin

 Instructions:

  • Thinly slice the onions and garlic. 
  • Heat oil in a medium skillet over medium-high heat.  Add onions and garlic and sauté until tender and just starting to brown, about 10 minutes. 
  • Remove from heat and set aside. 

  • With a sharp knife thinly slice the potatoes, or use a mandolin (if you think this is a musical instrument, you don't have one. ) 
  • Slice the tomatoes as thin as the potatoes (you should get 8 – 10 slices per tomato). 
  • In a glass or ceramic baking dish just large enough to hold ingredients  (I use an 8" X 11" (20 X 27.5cm) oval baking dish) lay 1/3rd of the potatoes. 
  • Spread half of the sautéed onions over the potatoes. 
  • Add a layer of tomatoes, touching but not overlapping. 
  • Spread half of the cheese on the tomatoes and sprinkle with half of the sage. 
  • Repeat layers once.
  • Top with remaining 1/3 of the potatoes. 
  • Pour the stock over all, sprinkle with Parmesan, cover with foil and bake at 425F (210C) for 40 minutes. 
  • Remove foil, reduce heat to 400F (200C) and continue baking another 20 minutes. 
  • Remove from oven, let rest 5 – 10 minutes, cut and serve.

They're back.

The creepy crawlies, I mean.

It's that time of year, again.  

I don't know what it is… if they're looking for winter nests or just moving back inside after a summer holiday.

I also don't know why they are so attracted to bathrooms.

Long-time readers will remember my first up-close-and-personal encounter with a centipede in the bathroom.

I'm more cautious now.

Although I do start to get careless after a few months without incursions.

Like the other night….

When I leaned over to hit the button on the toilet something moved near my left eye.

It was a HUGE centipede!

And it was not more than an inch from my face.

I screamed, of course…. And, apparently scared the poor little thing as it scurried into a pinhole crack in the corner.

After that I resumed my usual cautious demeanor.

I open the door and thoroughly check out every nook and cranny visible from the doorway.  Then I quickly step in, turn around and check out around the door. Once I'm comfortable that I'm alone I can relax and brush my teeth, take a shower, whatever.

Except, sometimes, when the puppies wake me up and I'm groggy, I forget to check.

Like last night.

After telling them to be quiet I went into the bathroom to get a drink of water.  

After putting the glass down I turned to go out the door. There, between me and the door, on the wall, was a HUGE spider.

I managed to not scream.

I managed to exercise enough self-control to not wake up mon mari and demand he deal with it.

I closed the door and went back to bed.

This morning I found some spider and centipede spray that the nice young woman assured me was lethal.

I sprayed.

We'll see.

9 thoughts on “Potato and Tomato Gratin”

  1. OMG – I think I have killed 1000’s of those disgusting critters in my life time. Have you noticed when you stomp them there is no blood? What’s that all about?
    (Spiders eat bugs, maybe they eat centepides.)

  2. I’ve taken a break from zucchini, too, but they are on my list for the Tuesday market. Sadly, because I live in a house that is old by American standards – circa 1896 – I get no break from spiders. Centipedes come out of the woodwork – literally – in fall.

  3. Centipede time of year here too. This week one came out of the tub overflow while I was in the bath. I flew to the kitchen to get the scissors and had to find it again while dripping everywhere. I cut it up into many pieces. They all moved for a bit. Birds eat centipedes here. Too bad the birds are outside.

  4. When people wax lyrical about France the creepy crawlies are never mentioned !! You seem to have more encounters than me living in Australia although that might be to do with you being rural. I don’t like spiders and would wake up the whole neighbourhood if need be rather than leave it on the loose till morning – it might breed in that time !!!

  5. Lynda, I have never, personally, gotten close enough to kill, by stomping or other means…. And, actually centipedes eat spiders. That thought doesn’t help. Thanks for the new email ‘-))
    Mimi, they crawl out of the stones, here… I usually suffer them for 2 months in the fall and 1 in the spring with sporadic sightings in the winter. I can handle both outside – I can get away LOL
    Phoenicia – you got close enough to it to cut it?!?!? Much braver than I would be. The best I’ve done is lacquered one to the wall back in the hair spray days,
    Simona, thanks – I wish I had potatoes…. Maybe I’ll try them next year.
    manningroad, we have scorpions, too – but further south than our house. Rural and 300 year old house… nothing stays out….

  6. My grandmother used to make a dish with potatoes, tomatoes, and onions. Instead of cheese, however, she used a bechamel-like sauce. Sometimes, she’d add browned ground meat. Thanks for the memory…in NYC we’ve got different creepy crawlies. Good luck! 🙂

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