Imagine a dish that combines the creamy richness of perfectly layered potatoes with the vibrant burst of ripe tomatoes, all melted together under a golden, crispy cheese crust. This Tomato and Scalloped Potato Gratin is not just a side dish – it's a culinary masterpiece that transforms simple ingredients into a French-inspired sensation that will have your family and friends begging for seconds. Whether you're looking to impress dinner guests or treat yourself to a luxurious comfort food experience, this recipe promises to elevate your cooking game with its elegant layers and mouthwatering flavors.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large potatoes, thinly sliced
- 2 cups tomatoes, diced
- 1 cup heavy cream
- 1 cup shredded cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme
Instructions
- Preheat the oven to 375°F (190°C) and generously butter a 9x13 inch baking dish to prevent sticking.
- Wash and thinly slice potatoes using a mandoline or sharp knife, aiming for uniform 1/8-inch thick slices. Soak potato slices in cold water to remove excess starch and prevent browning.
- Dice fresh tomatoes into small, uniform pieces, removing seeds and excess liquid to prevent watery gratin.
- Pat potato slices dry with clean kitchen towels to ensure they crisp properly during baking.
- Layer the bottom of the baking dish with a thin layer of potato slices, slightly overlapping each slice to create an even base.
- Sprinkle a portion of diced tomatoes, fresh thyme leaves, salt, and black pepper over the potato layer.
- Continue layering potatoes and tomatoes, alternating and seasoning each layer until all ingredients are used.
- Pour heavy cream evenly over the layered potatoes and tomatoes, ensuring cream penetrates all layers.
- Top the gratin with shredded cheese, covering the entire surface for a golden, crispy crust.
- Cover the baking dish with aluminum foil to prevent excessive browning during initial baking.
- Bake covered for 35 minutes, then remove foil and continue baking for an additional 15 minutes until potatoes are tender and top is golden brown.
- Remove from oven and let rest for 10 minutes to allow layers to set and absorb remaining cream.
- Garnish with additional fresh thyme leaves before serving hot as a side dish or light main course.
Tips
- Use a mandoline slicer for perfectly uniform potato slices, ensuring even cooking and a professional presentation.
- Soak and dry potato slices thoroughly to remove excess starch and achieve a crispy texture.
- Remove seeds from tomatoes to prevent excess moisture that could make your gratin watery.
- Choose a high-quality cheese that melts well, like Gruyère or a sharp cheddar, for maximum flavor.
- Cover the dish initially to steam the potatoes, then uncover to create a golden, crispy top.
- Let the gratin rest for 10 minutes after baking to allow the layers to set and absorb the cream.
- For extra flavor, consider adding minced garlic or caramelized onions between potato layers.
- Use fresh thyme for the most aromatic and vibrant herb flavor.
- Select starchy potatoes like Russet or Yukon Gold for the best texture and consistency.
- Don't rush the baking process – low and slow cooking ensures tender, perfectly cooked potatoes.
Nutrition Facts
Calories: 474kcal
Carbohydrates: 43g
Protein: 12g
Fat: 30g
Saturated Fat: 19g
Cholesterol: 95mg
