Potato Tomato Gratin

Potato Tomato Gratin

Use a strong cheese for this – Munster or sharp Cheddar would be good.


  • 4 medium potatoes, 20oz total (600gr), thinly sliced
  • 1 large onion or 2 smaller onions,  12oz total (350gr), thinly sliced
  • 23 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


  • 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.


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.


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