Potato and Tomato Gratin Recipe

Given my admission that I am not much of a fan of vegetables – although I cook and eat it because “vegetables are good for you” – it may come as a surprise to you that one of my favorite dishes I cook is a vegetarian one.  It helps that I like all the ingredients to begin with.  Believe me when I say that this dish is absolutely delicious!  When I made it for my best friend’s family, even her youngest son, who does not like vegetables liked this.  I like to bake this ahead of time and refrigerate it, as leftovers taste even better, with the flavors really coming together and becoming even more concentrated.

Potato and Tomato Gratin – Recipe adapted from Fine Cooking magazine

For the leeks:

1 Tbsp + 1-1/2 tsp olive oil

3 cups sliced leeks (about 3 large, white and pale green parts only), washed thoroughly *

For the potatoes:

1-1/4 lb red skin potatoes, unpeeled, cut into 1/4-inch thick slices

1 Tbsp + 1-1/2 tsp olive oil

2 tsp chopped fresh rosemary

Kosher salt

To assemble the gratin:

1 tsp chopped fresh rosemary

1-1/4 lb ripe tomatoes, cored and cut into 1/4-inch thick slices

1-3/4 cups grated Gruyere cheese (~ 6 oz)

Kosher salt

Freshly ground black pepper

1 Tbsp + 1-1/2 tsp olive oil

2/3 cup dried breadcrumbs mixed with 2 tsp olive oil

1)  For the leeks, heat the olive oil in a skillet over medium heat.  Add the leeks and saute, stirring frequently, until limp and lightly browned, about 15 minutes.

2)  Spread the leeks evenly in the bottom of an oiled 2-qt shallow gratin dish and let cool.  (I used a 9 x 13 baking dish, which is a little larger than what you need, but had no problems).

3)  In a medium saucepan, cover the potato slices with well-salted water and bring to a boil.  Reduce heat to maintain a gentle boil and cook until the potatoes are just barely tender, about 5 minutes.

4)  Drain potatoes and rinse under cold water until cool.  Pat dry and toss with the olive oil, rosemary, and 1/2 tsp salt.

5)  Preheat oven to 375 F.

6)  Sprinkle 1/2 tsp of the rosemary over the leeks.

7)  Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish.  (If you’re using a 9 x 13 dish, lay the tomatoes without overlapping).  Prop the tomatoes against the dish at a 60-degree angle.

8)  Cover the row of tomatoes with a generous sprinkling of Gruyere.

9)  Arrange a row of potato slices over the tomatoes.  Sprinkle again with Gruyere.

10)  Continue alternating rows of tomatoes and potatoes, sprinkling each with cheese.

11)  Sprinkle about 1/2 tsp salt and the remaining 1/2 tsp rosemary over the entire dish.  Season to taste with freshly ground pepper.  Drizzle with the olive oil.

12)  Mix any remaining cheese with the breadcrumb mixture and spread over the entire dish.

13)  Place gratin on the middle rack in preheated oven and cook until well browned all over and the juices have bubbled for awhile and reduced considerably, about 60 to 65 minutes.

14)  Let cool at least 15 minutes before serving.  (Tastes better made ahead and reheated).

Potato and tomato gratin right out of oven

Yield:  6 servings

* The best way I’ve found to slice leeks to ensure thorough washing is to half each slice to split it open so that it comes apart in the water.

Potato and tomato gratin 2

What are some favorite vegetable dishes that you like to prepare?  Please share in the comments.

About Serena Y Lee

Serena worked in the biotech industry for 18 years before leaving to pursue her life purpose – to live in freedom with creativity and simplicity. Her love for baking, creativity, and story-telling compelled her to start blogging to share her ideas with a wider audience.

2 Responses to Potato and Tomato Gratin Recipe

  1. Hiromi June 5, 2014 at 6:54 pm #

    Looks like I could be adding other veggies also. Broccoli, cauliflower, zucchini…

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