Potato Tomato Gratin Recipes

POTATO, ZUCCHINI, AND TOMATO GRATIN

Steps:

• Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
• Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

POTATO GRATIN

Steps:

• Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
• Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

JULIA CHILD'S PROVENçAL POTATO GRATIN

Steps:

• Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
• In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
• In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
• If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
• Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

CRUNCHY BAKED TOMATO & ONION GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
• Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

FIRE ROASTED TOMATO AU GRATIN POTATOES

Steps:

• Make potatoes as directed on box except stir in drained tomatoes before baking.

BAKED TOMATO, GRUYèRE & POTATO GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
• Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you've layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
• Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

POTATO GRATIN

Steps:

• Pour half of the heavy cream and half of the milk into a shallow skillet. Stir in the garlic, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and the bay leaf. Slice the potatoes into disks about 1/8 inch thick and place in the pan. Barely cover the potatoes with the remaining cream and milk.
• Place the potatoes over medium-low heat and simmer for 1 hour. To avoid curdling, do not let the mixture boil, and do not allow the potatoes to stick to the bottom of the pan -- they will scorch. The potatoes can be prepared ahead of time to this point and kept at room temperature.
• Thirty minutes before serving, preheat the oven to 425 degrees. Transfer the potato mixture into a shallow baking pan and shake to distribute evenly. Sprinkle the cheese evenly over the potatoes, place in the oven and bake for 20 minutes. Serve with a veal chop, a steak or any other roasted meat.

PROVENCAL TOMATO POTATO GRATIN

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20 minutes.
• While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with 5 tablespoons oil in a large bowl.
• Remove tomatoes from oven and put oven racks in upper and lower thirds of oven. Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast potatoes, switching position of pans halfway through roasting, until tender, about 16 minutes total.
• While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
• Preheat broiler.
• Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute (crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at room temperature.

SMASHED-POTATO TOMATO GRATIN

Steps:

• In a 4-quart heavy kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 30 minutes. While potatoes are simmering, in a small saucepan heat milk with 6 tablespoons butter over moderate heat until butter is melted. Remove pan from heat and keep mixture warm, covered. Pit olives and separately chop olives and scallions. In a colander drain potatoes and when just cool enough to handle, peel. Coarsely smash potatoes with a potato masher and gently fold in milk mixture, olives, scallions, and salt and pepper to taste.
• Preheat oven to 400°F. and butter a 3-quart gratin dish (about 15 by 10 by 2 inches).
• Mince garlic and chop parsley. In a nonstick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook garlic, stirring, until fragrant, about 1 minute. Add bread crumbs and cook, stirring, until golden. Transfer mixture to a bowl and cool. Stir in parsley and Parmesan and season with salt and pepper.
• Cut tomatoes into 1/4-inch-thick slices. Spread potatoes in gratin dish and top with tomatoes, overlapping them to completely cover potatoes. Sprinkle crumb mixture over tomatoes and bake gratin in middle of oven until top is golden brown and tomatoes are tender, about 25 minutes. Gratin may be made 1 day ahead and cooled completely, uncovered, before being chilled, covered. Reheat gratin, uncovered.

MOM'S SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
• Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
• Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
• Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
• Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

POTATOES AND TOMATOES AU GRATIN

Steps:

• Grill bacon until crisp and crumble.
• Preheat oven to 375F and butter an earthenware dish.
• Combine cheese and breadcrumbs, parsley, chives and season (I often add a minced clove of garlic, too).
• First put a layer using 1/2 of the potatoes, then 1/3 of the tomatoes, sprinkle with 1/2 of cheese and 1/2 of bacon; repeat layering one more time in the same manner; finally, top with remaining tomatoes; drizzle cream over.
• Bake 40-45 minutes, until tender and browned.

POTATO, GREEN PEPPER, & TOMATO GRATIN

Steps:

• Preheat oven to 350 degrees.
• Grease the sides and bottom of a 9x13 inch baking dish.
• Arrange 1/3 of the Potatoes in the baking dish.
• Top the Potatoes with 1/3 of the sliced Green Peppers.
• Top the Green Peppers with 1/3 of the sliced Tomatoes.
• Mix the melted Butter with the Olive Oil.
• Drizzle 1/3 of the Butter, Olive Oil mixture over vegetables.
• Season with 1/3 of the salt and pepper.
• Repeat steps 3-7 until all of the ingredients are used up.
• Bake 1 1/4 hour or until tender, golden brown and bubbly.