Recipe

Potato And Tomato Gratin Recipe

	Kukla / All my dishes 7 months, 2 weeks ago This gratin layers potatoes with tomatoes and olive-oil-cooked onions, unlike most gratins that are creamy and cheesey. This is terrific warm. But, it's even better served at room temperature the next day. I have also made it, layered into a foil pie... More Prep:20m Cook:30m Servings:46	Kukla
	fast easy colourful sidedish

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Ingredients

1.25 kg (2 1/2 pounds) potatoes, preferably waxy ones, peeled and cut into halves

3 - 4 onions, thinly sliced

4 TBSP extra-virgin olive oil

8 cloves garlic, chopped

Salt and freshly ground black pepper

400 g (14 oz ) tomatoes, canned or fresh peeled, coarsely diced or broken up

1 TBSP chopped fresh oregano

Directions

Parboil the potatoes for about 15 minutes, or until they are nearly cooked. Remove from the water and leave to cool for about 15 minutes, or until you are able to handle them. Then, peel and cut into 3 mm (1/8-inch) thick slices.

Meanwhile, fry the onions in a few tablespoons of olive oil, and when they have softened, sprinkle in half the garlic. Season with salt and pepper, and continue to cook until softened and lightly browned.

Layer the onions in the bottom of a 35 cm (14-inch) casserole dish, then layer the sliced potatoes and tomatoes, with the remaining garlic, olive oil, salt and pepper, ending with a layer of the tomatoes and a drizzle of olive oil.

Sprinkle with oregano, then bake in a 375 F (190 C / Gas mark 5) oven for 20 - 30 minutes or until the top is lightly browned, the whole thing is sizzling, and the potatoes have cooked through.

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Comments

vindee 7 months, 2 weeks ago said:
Hey Kukla...sounds delicious. Love gratins...sometimes better if they aint creamy. Made a nice pasta bake with roasted veggies yesterday. Will try and post that soon.