Potato Tomato Gratin
Use a strong cheese for this – Munster or sharp Cheddar would be good.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Potatoes
- Method: Oven
Ingredients
Scale
- 4 medium potatoes, 20oz total (600gr), thinly sliced
- 1 large onion or 2 smaller onions, 12oz total (350gr), thinly sliced
- 2 – 3 tomatoes, 12 – 14oz total (350-425bg), thinly sliced
- 2 cloves garlic, minced
- 1 tbs olive oil
- 3oz (90gr) strong cheese of choice, shredded
- 1 tbs dried sage
- 1/4 cup (2oz, 60ml) chicken broth
- 1/4 cup (1oz, 30gr) grated Parmesan
Instructions
- Heat oil in a medium skillet over medium-high heat.
- Add onions, garlic and sauté until tender and starting to brown, about 10 minutes.
- Remove from heat and set aside.
- In large 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 shredded 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.
Notes
Try to get 8 – 10 slices from each tomato. A serrated knife works well.
Or use a mandolin for all slicing.
I used an 8″ x 11″ (20 x 27.5cm) baking dish.
Use 10 – 12 fresh sage leaves for the dried.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 6.7 g
- Sodium: 321.8 mg
- Fat: 12.5 g
- Saturated Fat: 5.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 42.2 g
- Fiber: 7.1 g
- Protein: 11.8 g
- Cholesterol: 25 mg
Keywords: potato gratin, potatoes
Find it online: https://thymeforcookingblog.com/2023/09/potato-tomato-gratin/
