Best 4 Potato Tomato Gratin Recipes

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Are you looking for a mouthwatering and satisfying dish to impress your family and friends? Potato tomato gratin is a classic French casserole that is sure to delight your taste buds. This dish is a delightful combination of creamy potatoes, tangy tomatoes, and melted cheese, all baked to perfection. Whether you're a seasoned chef or new to cooking, this step-by-step guide will provide you with the necessary instructions to create a delicious and memorable potato tomato gratin.

Check out the recipes below so you can choose the best recipe for yourself!

PROVENCAL TOMATO POTATO GRATIN



Provencal Tomato Potato Gratin image

Categories     Potato     Tomato     Side     Bake     Broil     Vegetarian     Quick & Easy     Casserole/Gratin     Basil     Summer     Vegan     Thyme     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

10 tablespoons extra-virgin olive oil
2 lb medium tomatoes (about 6), cut crosswise into 1/2-inch-thick slices
About 13/4 teaspoons salt
1 teaspoon black pepper
2 lb medium red potatoes, scrubbed well
1 garlic clove
1/2 cup plain fine dry bread crumbs
1/4 cup finely chopped fresh basil
1 1/2 teaspoons chopped fresh thyme
Special Equipment
a 3-qt shallow flameproof gratin or casserole dish (about 2 inches deep; not glass)

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.

POTATO, ONION AND TOMATO GRATIN



Potato, Onion and Tomato Gratin image

Number Of Ingredients 8

1/2 cup extra-virgin olive oil, plus extra for greasing the baking dish
1 3/4 pounds baking potatoes, peeled and cut into 1/6 inch thick slices
3 yellow onions, large, thinly sliced
6 plum tomatoes, cut into 1/6 inch thick slices
1 salt and freshly ground pepper
1/2 cup freshly grated Pecorino Romano
1/2 cup fresh bread crumbs
2 tablespoons fresh oregano, minced

Steps:

  • Preheat oven to 400 degrees
  • Generously oil the gratin dish. Make a layer of potatoes, a layer of onions and a layer of tomatoes in the baking dish, sprinkling each layer with a little of the salt and pepper and drizzling each layer with 1/2 tablespoon of the olive oil. Repeat with another layer of potatoes, onions and tomatoes, again sprinkling each with a little of the salt and pepper and drizzling each with 1/2 tablespoon of the olive oil.
  • Combine the Pecorino Romano, bread crumbs and oregano in a bowl.
  • Bake in the preheated oven for about an hour or until the potatoes are tender when pierced with a knife. After 50 minutes of cooking, top with the Pecorino Romano, bread crumbs and oregano and the remaining 5 tablespoons of olive oil. Continue cooking until the potatoes are cooked and the bread crumbs are brown and crispy. Serve immediately.
  • Prepare ahead...Cook the gratin up to 1 day ahead but to not add the bread crumbs, cheese and oregano. Allow to cool and store in the refrigerator, covered tightly. When ready to serve, remove the gratin from the refrigerator up to 2 hours ahead. Preheat oven to 400. Mix bread crumbs, cheese and oregano and spread evenly on top of the gratin. Spoon over the remaining olive oil and bake in the oven and back in the oven for about 20 minutes, until the topping is brown and crispy. Serve immidiately.

POTATO AND FENNEL GRATIN WITH GORGONZOLA, OLIVES AND TOMATO-MARJORAM SAUCE



Potato and Fennel Gratin with Gorgonzola, Olives and Tomato-Marjoram Sauce image

Categories     Cheese     Olive     Potato     Side     Bake     Vegetarian     Lunch     Casserole/Gratin     Blue Cheese     Fennel     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 garlic clove, peeled, flattened
4 1/2 tablespoons butter, cut into pieces
2 pounds Yukon Gold potatoes or white-skinned potatoes, unpeeled, cut into 1/8-inch-thick rounds
1/4 cup oil-cured black olives, pitted, chopped
1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces)
2 medium fennel bulbs, trimmed, cored, cut into 1/4-inch-wide strips (about 3 cups)
1 teaspoon dried marjoram
1/2 cup hot whole milk
6 oil-cured black olives, pitted, halved
Tomato-Marjoram Sauce

Steps:

  • Preheat oven to 375°F. Rub inside of 9x9x2-inch metal baking pan with garlic clove. Rub pan with 1/2 tablespoon butter. Cover bottom with 1/4 of potatoes, overlapping slightly. Sprinkle 1/3 of chopped olives over, then 1/4 of cheese. Top with 1/3 of fennel; sprinkle with salt and pepper and 1/3 of marjoram. Dot with 1 tablespoon butter. Repeat layering two more times. Top with remaining potatoes, then half of remaining cheese; dot with re-maining 1 tablespoon butter. Pour milk over; arrange halved olives atop. Sprinkle with salt and pepper. Cover pan with foil.
  • Bake gratin until vegetables are almost tender, about 50 minutes. Remove foil; sprinkle with remaining cheese. Bake uncovered until potatoes are tender and golden, about 25 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 20 minutes.) Let gratin stand 15 minutes. Serve with Tomato-Marjoram Sauce.

POTATO-TOMATO GRATIN



Potato-Tomato Gratin image

Provided by Food Network

Categories     side-dish

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil
6 cups thinly sliced onions (about 1 1/2 pounds)
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 1/4 pounds Yukon gold potatoes, peeled
1/2 cup heavy cream
2 1/4 pounds ripe tomatoes
1 pound gruyere cheese, cut in 1/4-inch-thick slices
1/2 cup pitted black cured olives
1/4 cup sliced fresh opal basil

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large saute pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and then add the onions, 1 teaspoon thyme, 1 teaspoon salt and some pepper. Cook 6 minutes, stirring often, and then turn the heat down to medium. Add the butter, and cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize. Turn the heat down to low and continue cooking for about 10 minutes, stirring often, until the onions are a deep golden brown. Remove the pan from the heat and set aside.
  • Use a mandoline to slice the potatoes into 1/8-inch-thick rounds. Toss them with the cream, 1 teaspoon thyme, 1 teaspoon salt and some pepper.
  • Cut the tomatoes into 1/4-inch-thick slices. Arrange them on a plate and season with 1 teaspoon salt and some pepper.
  • Place half the caramelized onions in an even layer in a 9-by-9-inch (or equivalent) gratin or baking dish. Arrange one layer of alternating potatoes and tomatoes on top of the onion layer. Layer a couple of slices of cheese and scatter some olives over the cheese. Drizzle with 2 tablespoons of the cream from the potatoes and 1 tablespoon olive oil. Season with 1 teaspoon salt, a healthy pinch of pepper, 1/2 teaspoon thyme and half the basil.
  • Scatter the rest of the caramelized onions over the potatoes and tomatoes. Arrange another layer of potatoes, tomatoes and cheese on top; make this layer pretty, because it will be the top of your gratin. Pour the remaining cream from the potatoes and the remaining 1 tablespoon olive oil over the potatoes and tomatoes. Season with 1/4 teaspoon salt, a pinch of pepper, and the remaining 1/2 teaspoon thyme, olives and basil. Press the vegetables down with your fingers. The cream and oil will come up through the layers and coat the vegetables evenly.
  • Cover the baking dish tightly with aluminum foil. Bake until the potatoes are tender when pierced, about 2 hours. Remove the gratin from the oven and uncover it, being careful of the steam.
  • Turn the oven up to 450 degrees F and return the gratin, uncovered, to the oven. Cook until the juices have thickened and the top is nice and golden brown (as in "gratineed"), another 25 to 30 minutes.

Tips:

  • Use a good quality potato. A waxy potato, such as a Yukon Gold or Red Bliss, will hold its shape well and not become too mushy when baked.
  • Slice the potatoes thinly. This will help them cook evenly.
  • Layer the potatoes and tomatoes in a baking dish. Make sure to season each layer with salt and pepper.
  • Pour the cream mixture over the potatoes and tomatoes. The cream mixture should just cover the vegetables.
  • Bake the gratin until the potatoes are tender and the top is golden brown. This will take about 45 minutes.
  • Let the gratin cool for a few minutes before serving. This will help it set and make it easier to slice.

Conclusion:

Potato tomato gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover potatoes and tomatoes. With its creamy sauce, cheesy topping, and tender vegetables, this gratin is sure to be a hit with the whole family. So next time you are looking for a simple but satisfying meal, give potato tomato gratin a try!

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