Potatoes and Tomatoes Gratin
Thin layers of starchy potatoes are baked with a layer of sliced tomatoes in the middle. I sprinkle some grated cheese a couple of times as I layer the vegetables and finish with a cup of cream poured over the whole thing. The starchy potatoes absorb the cream and the tomatoes in the middle provide another layer of flavour and texture. I slice the potatoes on a mandolin type gadget (see Kitchen Gear tab), so they cook very quickly. If I don’t cook them in a deep pan and the gratin is not very high, I may stack them to serve, two squares, one on top of the other for a more dramatic presentation.
2 tablespoons butter
8 starchy potatoes
2 tomatoes, sliced into rounds
1 cup grated Parmesan or Gruyere cheese
2 cups cream
Don’t pay too much attention to quantities, just fill the dish you intend to use with layers of sliced potatoes and tomato rounds and then top it with cream. They shouldn’t be swimming in cream. Just enough to soak through.
Rub a gratin dish with 1 tablespoon butter.
Peel and slice a bunch of potatoes on a mandolin. Begin arranging the slices of potatoes in overlapping rows on the bottom of the gratin dish. Make about 2-3 layers of potatoes and then arrange the tomatoes rounds over the potatoes in a single layer. As you layer, sprinkle some grated cheese and salt and pepper over.
Continue layering potato slices over the tomatoes until you have reach the top of the dish.
Pour cream over the potatoes (2 cups if you use a large dish, 1 cup if you make only a couple of servings).
Sprinkle the rest of the cheese on the top layer and dot with remaining 1 tablespoon butter.
Bake in 400℉ oven for about 45 minutes loosely covered with foil. Remove foil in the last 10 minutes to allow top to brown.
Serve warm, sliced into square. Stack two squares on top of each other for a more attractive presentation.