Potato Tomato Gratin · Thyme for Cooking

The theme for Monday posts in September is Vegetable Gratins.

Really, that’s going to be the theme for October, additionally.

I make quite a lot of vegetable gratins

In keeping with the Powers That Be that run the web. “A gratin is a dish that’s topped with cheese, or bread crumbs blended with bits of butter, then heated within the oven or below the grill till brown and crisp. The phrases au gratin or gratinée check with any dish ready in such a fashion.”

These PTB are clearly British as we Individuals would say ‘broiler’ reasonably than ‘grill’ however you get the thought.

I not often do the butter and bread crumbs bit, and I don’t all the time put the cheese on prime. Typically it will get blended in.

The necessary issues is, my gratins are all the time straightforward. High them nevertheless you want.

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Potato Tomato Gratin

Use a powerful cheese for this – Munster or sharp Cheddar could be good.

• Creator: Kate
• Prep Time: quarter-hour
• Prepare dinner Time: 60 minutes
• Complete Time: 1 hour quarter-hour
• Yield: 4 servings 1x
• Class: Potatoes
• Methodology: Oven

• 4 medium potatoes, 20oz whole (600gr), thinly sliced
• 1 massive onion or 2 smaller onions,  12oz whole (350gr), thinly sliced
• 2 – 3 tomatoes, 12 – 14oz whole (350-425bg), thinly sliced
• 2 cloves garlic, minced
• 1 tbs olive oil
• 3oz (90gr) robust cheese of selection, shredded
• 1 tbs dried sage
• 1/4 cup (2oz, 60ml) hen broth
• 1/4 cup (1oz, 30gr) grated Parmesan

• Warmth oil in a medium skillet over medium-high warmth.
• Add onions, garlic and sauté till tender and beginning to brown, about 10 minutes.
• Take away from warmth and put aside.
• In massive baking dish lay 1/third of the potatoes.
• Unfold half of the sautéed onions over the potatoes.
• Add a layer of tomatoes, touching however not overlapping.
• Unfold half of the shredded cheese on the tomatoes and sprinkle with half of the sage.
• Repeat layers as soon as.
• High with remaining 1/3 of the potatoes.
• Pour the inventory over all, sprinkle with Parmesan, cowl with foil and bake at 425F (210C) for 40 minutes.
• Take away foil, scale back warmth to 400F (200C) and proceed baking one other 20 minutes.
• Take away from oven, let relaxation 5 – 10 minutes, minimize and serve.

Notes

Attempt to get 8 – 10 slices from every tomato. A serrated knife works effectively.
Or use a mandolin for all slicing.
I used an 8″ x 11″ (20 x 27.5cm) baking dish.
Use 10 – 12 recent sage leaves for the dried.

Vitamin

• Serving Dimension: 1/4 recipe
• Energy: 320
• Sugar: 6.7 g
• Sodium: 321.8 mg
• Fats: 12.5 g
• Saturated Fats: 5.5 g
• Trans Fats: 0.2 g
• Carbohydrates: 42.2 g
• Fiber: 7.1 g
• Protein: 11.8 g
• Ldl cholesterol: 25 mg

Key phrases: potato gratin, potatoes

One other summer time veggie gratin: Potato & Summer time Squash Gratin

That’s it!