"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato, Onion and Tomato Gratin Recipe

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This recipe for Potato, Onion and Tomato Gratin, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Boston
Added: Monday, July 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. baking potatoes, peeled and thinly sliced
3 large yellow onions, thinly sliced
2 lb. tomatoes, thinly sliced
Sea salt and freshly ground pepper to taste
1/2 c. olive oil
1 c. freshly grated Parmesan cheese

Directions:
Directions:
Serves: 8
Preparation Time: 20 minutes

Preheat oven to 375. Coat bottom and sides of large oval glass or ceramic gratin dish with olive oil. Arrange a layer of half the potatoes in the dish. Top with half the onions, then half the tomatoes. Sprinkle with salt and pepper. Drizzle with 1/4 c. of the olive oil. Sprinkle with half of the cheese. Repeat the process to use the remaining ingredients. Bake for about 1 1/4 hours or until golden and bubbly. Serve hot.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
A good dish for guests.

 

 

 

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