Potato-Tomato Gratin

Name: Potato-Tomato Gratin
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, olive oil; 2 , onions, halved and sliced thin; , Salt and pepper; 2 , garlic cloves, minced; 1/4 cup, water; 1/2 cup, pitted kalamata olives, chopped; 3 pounds, plum tomatoes, cored and sliced 1/4 inch thick; 2 pounds, russet potatoes, peeled and sliced 1/8 inch thick; 2 teaspoons, minced fresh thyme; 8 ounces, Gruyère cheese, shredded (2 cups)

10 comments

Appears in Cook's Country April/May 2014

For a sweeter, cleaner, lighter potato gratin, ditch the heavy cream and add tomatoes.

SERVES6 to 8

TIME2¼ hours, plus 30 minutes cooling

WHY THIS RECIPE WORKS

Fresh tomatoes add great flavor to potato gratin, but they also add lots of moisture. For a clean flavor profile, we nixed the cream for this Provence-inspired dish. Broth was a better fit, but as it turned out, the juice from the tomatoes ...

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