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.
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Sam Brown
[email protected]Thanks for sharing this recipe! I'm always looking for new and delicious side dishes.
JESS HELMS
[email protected]This gratin looks so good! I'm definitely going to try it this weekend.
Karma
[email protected]Can I make this gratin ahead of time and reheat it before serving?
Vendez Winner
[email protected]I'm allergic to dairy, so I'm wondering if I could substitute a dairy-free cheese in this recipe.
Aniket Baghel
[email protected]I'm not a big fan of tomatoes, but this gratin looks so good that I'm willing to give it a try.
Khatera Shafiq
[email protected]This gratin looks absolutely delicious! I can't wait to try it.
Christine Mulenga
[email protected]I found this recipe to be too complicated. I prefer simpler dishes.
Mahendra Mahatara
[email protected]This gratin was a bit bland for my taste. I would add more garlic and herbs next time.
Aditya Sharma
[email protected]I didn't have any fresh thyme on hand, so I used dried thyme instead. It still turned out great.
Bamidele Joseph
[email protected]I substituted Gruyère cheese for the Parmesan and it was amazing!
Momo Bea
[email protected]This dish was a bit too rich for my taste, but my husband loved it.
She Co
[email protected]The instructions were easy to follow and the dish turned out beautifully. I would highly recommend this recipe to anyone looking for a delicious and impressive side dish.
Coolbeatz64 YT
[email protected]This gratin is the perfect comfort food. It's warm, hearty, and filling.
Rohan Yadav
[email protected]I made this for a potluck and it was a huge success. Everyone raved about it!
Ivan Rosas
[email protected]This potato tomato gratin was a hit! It was creamy, cheesy, and oh-so-flavorful. The tomatoes added a nice pop of color and brightness. I will definitely be making this again.