Potato Tomato Gratin – Sunday Suppers

I found this recipe in the book “Sunday Suppers” by the amazing Susan Goins.  It’s a late summer favorite when the tomatoes are at their best.  It really could be a main dish at this time of the year, but I had it with grilled chicken and a glass of Sauvignon Blanc.  The cream just sets the sweetness of the tomatoes and onions off perfectly, with the potatoes adding a little substance.  Absolutely end of summer, beginning of fall dish.

Potato Tomato Gratin – Sunday Suppers

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★★★★★

5 from 1 reviews

• Author: Rocky Mountain Woman

Ingredients

Scale 1x2x3x

• 5 T extra virgin olive oil
• 6 cups thinly sliced onions
• 1 T fresh thyme leaves
• 1 T butter
• 1 1/4 cups thinly sliced potatoes
• 1/2 c heavy cream
• 2 1/4 cup sliced tomatoes
• 1/4 cup basil
• 1 t salt more or less
• few grinds from the pepper mill

Instructions

1. Season the tomatoes with salt and pepper, set aside
2. Saute the onions, salt and pepper on medium low heat in 4 T olive oil until the onions are deep brown, about 30 minutes
3. Toss the potatoes with the thyme and cream
4. Layer the onions, potatoes and tomatoes in a gratin pan and then repeat
5. Pour the remaining cream from the potatoes and a little olive oil on top
6. Cover the grain dish tightly with foil
7. Bake two hours at at 350 degrees
8. Turn the oven up to 450 degrees and remove foil
9. Bake until top is golden brown, about 30 minutes

It’ll be a hit, I promise!