Tomato Cheddar Gratin Recipes

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TOMATO GRATIN



Tomato Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Toss 2 pints grape tomatoes, 4 smashed garlic cloves, 1/4 cup olive oil and 2 teaspoons fresh thyme in an ovenproof skillet; cook over medium-high heat until the tomatoes are soft, 8 minutes. Mix 2 tablespoons olive oil and 1/2 cup each breadcrumbs and parmesan; sprinkle over the tomatoes and broil until golden, 3 minutes.

Nutrition Facts : Calories 309 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 271 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams

MOM'S CHEDDAR ZUCCHINI, TOMATO, & ONION GRATIN



Mom's Cheddar Zucchini, Tomato, & Onion Gratin image

The quintessential summer side. Fresh-from-the-garden zucchini, tomatoes, and onions layered and covered with cheddar, then baked until tender and cheesy.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 6

1 large zucchini (sliced 1/4-inch thick)
2 large tomatoes (sliced 1/4-inch thick)
1 large white (yellow, or sweet onion, sliced 1/4-inch thick)
1 cup grated sharp cheddar cheese
Salt and pepper to taste
Fresh basil for topping/garnish (if desired)

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • In an 8" x 8" baking dish, lay the zucchini, then the onions, then the tomatoes. Top with a pinch of salt and pepper, then sprinkle the cheddar cheese on top.
  • Bake uncovered for 30 minutes, or until the vegetables are tender and the cheese melted.
  • Top with fresh basil if desired and serve.

SUMMER TOMATO GRATIN



Summer Tomato Gratin image

When you bake tomatoes for a very long time, as you do here, they become quite sweet.

Provided by Martha Rose Shulman

Categories     casseroles, one pot, side dish

Time 1h30m

Yield Serves four

Number Of Ingredients 7

2 pounds ripe, firm tomatoes, sliced
Salt
freshly ground pepper to taste
1/2 teaspoon sugar
1/2 cup fresh or dry bread crumbs, preferably whole wheat
2 tablespoons chopped flat-leaf parsley
2 tablespoons extra virgin olive oil

Steps:

  • Preheat the oven to 400 degrees. Oil a 2-quart gratin or baking dish. Layer the tomatoes in the dish, seasoning each layer with salt, pepper and a small sprinkle of sugar.
  • Toss together the bread crumbs, parsley and olive oil. Spread over the tomatoes in an even layer. Place in the oven, and bake for 1 to 1 1/2 hours, until the juices are thick and syrupy and the top is golden. Remove from the oven, and allow to cool for at least 15 minutes before serving.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 599 milligrams, Sugar 7 grams

GREEN TOMATO AND SWISS CHARD GRATIN



Green Tomato and Swiss Chard Gratin image

This is a very comforting and pretty main dish with several layers of good flavor.

Provided by Martha Rose Shulman

Categories     casseroles, side dish

Time 1h

Yield Serves six

Number Of Ingredients 12

1 bunch Swiss chard
1 pound green tomatoes, sliced a little less than 1/2 inch thick
Cornmeal for dredging (about 1/2 cup)
Salt
freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, green shoots removed, minced
2 teaspoons fresh thyme leaves, chopped
3 large eggs, beaten
1/2 cup low-fat milk
3 ounces gruyere cheese, grated (1/2 cup, tightly packed)

Steps:

  • Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin with olive oil. Bring a large pot of generously salted water to a boil, and fill a bowl with ice water. Stem the chard and wash the leaves in two changes of water. Rinse the stems if wide and dice. Set them aside. When the water comes to a boil, add the chard leaves and blanch for about one minute. Transfer to the ice water, cool for a minute and drain. Squeeze out excess water and chop. Set aside.
  • Season the sliced tomatoes and the cornmeal lightly with salt and pepper. Dredge the tomatoes in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy nonstick skillet over medium-high heat, and fry the sliced tomatoes for two minutes on each side, just until lightly colored. Remove from the heat and set aside.
  • Heat the remaining tablespoon of olive oil over medium heat in the skillet in which you cooked the tomatoes, and add the onion and the chopped chard stems. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic, and cook together for another minute, until the garlic is fragrant. Add the thyme and the chopped chard, and stir together for minute over medium heat. Season to taste with salt and pepper.
  • Beat the eggs in a large bowl with 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk. Stir in the cheese and the chard mixture. Transfer to the gratin dish. Layer the tomatoes over the top. Place in the oven, and bake 30 to 40 minutes, until set and beginning to brown.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 583 milligrams, Sugar 6 grams, TransFat 0 grams

GREEN TOMATO GRATIN



Green Tomato Gratin image

These breaded and baked tomatoes are a traditional Southern dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 6

2 tablespoons unsalted butter, melted, plus more for dish
5 green tomatoes, cut in half crosswise
5 slices white bread, crusts removed
1 1/2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground pepper
2 tablespoons honey

Steps:

  • Heat oven to 350 degrees. Generously butter a gratin or baking dish large enough to accommodate the tomato halves in one layer. Place the bread in a food processor, and pulse until crumbled with no large pieces. Transfer to a small bowl. Add the parsley, and salt and pepper to taste, and drizzle with the melted butter. Toss to combine, and set aside.
  • Place tomato halves in the prepared baking dish, cut-side up. Season with salt and pepper, drizzle with honey, and sprinkle crumb mixture on top. Bake, uncovered, until tomatoes have softened, 35 to 40 minutes. Increase oven heat to broil. Place tomatoes under broiler until crumbs are golden brown, about 2 minutes. Serve.

CHEDDAR POTATO GRATIN



Cheddar Potato Gratin image

Enjoy this rich cheesy potato casserole - perfect to serve a crowd.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 12

1/2 cup butter or margarine
2 cloves garlic, finely chopped
1/3 cup Gold Medal™ all-purpose flour
2 cups half-and-half
1 cup whipping cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
3 lb Betty Crocker™ fresh russet potatoes, peeled (about 4 large)
1/4 cup thinly sliced green onions (4 medium)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
  • In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
  • In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
  • Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.

Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 70 mg, Fat 4, Fiber 1 g, Protein 8 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 1 g

TOMATO GRATIN WITH WHITE CHEDDAR BREADCRUMBS



Tomato Gratin with White Cheddar Breadcrumbs image

Categories     Tomato     Side     Bake     Cheddar     Summer     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 28-ounce can whole tomatoes, well drained
4 large garlic cloves, minced
3 tablespoons chopped fresh chives
2 tablespoons dry Marsala
1 cup fresh breadcrumbs made from French bread
1 cup grated white cheddar cheese
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350°F. Mix tomatoes, garlic, 2 1/2 tablespoons chives, and Marsala in bowl to blend; season to taste with salt and pepper. Transfer to 8-inch-diameter gratin dish with 1 1/2-inch-high sides.
  • Mix breadcrumbs, cheese, and olive oil in large bowl to blend. Season topping to taste with salt and pepper. Sprinkle topping over tomatoes. Bake until juices bubble and topping is golden brown, about 40 minutes. Let stand 10 minutes. Sprinkle with remaining 1/2 tablespoon chives and serve.

CHEDDAR AND MASHED POTATO GRATIN



Cheddar and Mashed Potato Gratin image

Categories     Cheese     Potato     Side     Bake     Thanksgiving     Casserole/Gratin     Cheddar     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 6

4 bacon slices, chopped
1 cup sliced shallots
6 cups leftover mashed potatoes
1 tablespoon each chopped fresh parsley, thyme, and chives
1/4 cup (or more) whole milk
1 1/2 cups grated cheddar cheese

Steps:

  • Preheat oven to 400°F. Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes. Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper. Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

TOMATO & CORN AU GRATIN



Tomato & Corn au Gratin image

Corn au gratin is an essential part of any family get-together, and it's even better when paired with tomatoes in this delicious dish. —Holly Jones, Kennesaw, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 14 servings.

Number Of Ingredients 13

2-1/2 cups crushed butter-flavored crackers
1/2 cup butter, melted
1/2 cup grated Parmesan cheese
1 can (28 ounces) crushed tomatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups shredded sharp cheddar cheese, divided
1 medium green pepper, chopped
4 green onions, chopped
6 bacon strips, cooked and crumbled
2 tablespoons sugar
1 teaspoon garlic salt
1 teaspoon pepper
1 cup heavy whipping cream

Steps:

  • In a small bowl, mix crushed crackers and butter until blended; press half of the mixture onto the bottom of a greased 13x9-in. baking dish. Stir Parmesan cheese into remaining cracker mixture; set aside., In a large bowl, mix the tomatoes, corn, 1 cup cheddar cheese, green pepper, green onions, bacon, sugar, garlic salt and pepper; carefully spoon over crust. Sprinkle with remaining cheddar cheese; drizzle with cream. Top with reserved cracker mixture., Bake, uncovered, at 350° for 30 minutes, then broil on high for 5 minutes until top is bubbly and golden brown.

Nutrition Facts : Calories 339 calories, Fat 25g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 745mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.

SCALLOPED TOMATOES AU GRATIN



Scalloped Tomatoes au Gratin image

This recipe comes from the Favorite Recipes of a drill team from Cedar Rapids, Iowa. It is a Czech Recipe, 1963. The recipe is one of many in our collection of cook books. The recipe originally called for 1 pound or 1 quart of tomatoes. Makes a good side dish.

Provided by Barb G.

Categories     Grains

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 slices toast
2 cans tomatoes
1 small onion, chopped fine
1 tablespoon brown sugar or 1 tablespoon molasses
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons melted butter
1/4 cup grated cheese (your preference)

Steps:

  • Preheat oven to 375 degree.
  • Cut 3 slices of toast into cubes.
  • Mix tomatoes, chopped onion, sugar, salt and pepper together.
  • Grease a casserole dish.
  • Put in layers starting with cubed toast, then a layer of the tomato mixture, the toast, and then the tomato mixture.
  • Top with the 1 slice of toast.
  • Pour melted butter over the slice of toast.
  • Sprinkle with the cheese.
  • Bake for 20 minutes.

CHERRY TOMATO GRATIN



Cherry Tomato Gratin image

Got this from MSN. Looks like a way to use up all of my cherry tomatoes. I think this might be a good accompaniment to pasta.

Provided by MsSally

Categories     Low Protein

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup breadcrumbs (plain dried)
1/4 cup parmesan cheese (freshly grated)
1 garlic clove, crushed with garlic press
1/4 teaspoon fresh coarse ground black pepper
1 tablespoon olive oil
2 pints cherry tomatoes
2 tablespoons fresh parsley (chopped)

Steps:

  • Preheat oven to 425°F.
  • In small bowl, combine breadcrumbs, Parmesan, garlic, pepper, and oil until blended.
  • Place cherry tomatoes in shallow 1 1/2-quart casserole or 9-inch deep-dish pie plate. Top with breadcrumb mixture and sprinkle with parsley.
  • Bake until heated through and crumbs have browned, about 20 minutes.

Nutrition Facts : Calories 74.9, Fat 3.9, SaturatedFat 1.1, Cholesterol 3.7, Sodium 102.5, Carbohydrate 7.6, Fiber 1.5, Sugar 3, Protein 3.2

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