"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

POTATO-TOMATO GRATIN Recipe

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This recipe for POTATO-TOMATO GRATIN, by , is from The Blackwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Blackwell-Martin
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large yellow onion thinly sliced
3 cloves garlic, minced
1 1/2 lbs tomatoes,seeded and cut into chunks (you can use drained diced canned tomatoes, just make sure you drain them well so it won't be soupy)
1 tsp crushed Rosemary
1 tsp crushed thyme
4 medium potatoes sliced 1/8 inch thick
1 cup shredded Swiss cheese
2 Tbsp olive oil
Salt & pepper to taste












Directions:
Directions:
Preheat oven to 450 degrees, lightly oil a large casserole dish.
Saute onions in a skillet over medium heat in the oilve oil just until soft. Stir in the minced garlic and cook for about 1 more minute. Add the tomatoes, Rosemary, Thyme, salt and pepper. Cook until all moisture has evaporated, about 10 minutes. Layer half the sliced potatoes in the prepared casserole, top potatoes with half of the tomato mixture and half the cheese. Repeat layering, ending with cheese. Cover with foil and bake for 30 minutes. Remove foil and bake 15 more minutes to brown the cheese. Let stand for 5 minutes before serving to set the cheese.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
about an hour
Personal Notes:
Personal Notes:
Great as a side dish or a meatless meal, this gratin can handle most any appetite.

 

 

 

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