Potato Tomato Gratin
Elevate your side dish game with this irresistibly creamy and cheesy Potato Tomato Gratin. Layered with tender slices of potatoes and juicy tomatoes, this baked casserole is infused with the aromatic flavors of garlic and fresh thyme, and smothered in rich heavy cream. Topped with a golden, bubbly blend of mozzarella and Parmesan, it’s the perfect comfort food dish for dinner parties, holiday tables, or cozy family meals. With just 15 minutes of prep, this satisfying, oven-baked gratin delivers impressive flavor and a luscious texture that pairs beautifully with roasted meats or a fresh green salad.
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Recipe Information
Ingredients
- 4 medium potatoes
- 3 medium tomatoes
- 1.5 cups heavy cream
- 0.5 cups grated Parmesan cheese
- 1 cups shredded mozzarella cheese
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon butter
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with butter.
Wash the potatoes and tomatoes. Thinly slice the potatoes and tomatoes into even rounds, about 1/8-inch thick. Use a mandoline slicer if available for uniform slices.
Peel and finely mince the garlic.
In a small saucepan, heat the olive oil over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned. Remove from heat.
Layer one-third of the sliced potatoes in the bottom of the prepared baking dish, slightly overlapping the slices. Sprinkle with a pinch of salt, black pepper, and a small amount of fresh thyme.
Add a single layer of tomato slices over the potatoes. Drizzle a small amount of the garlic olive oil over the tomatoes.
Repeat the layering process twice more, ending with a layer of potatoes on top.
Pour the heavy cream evenly over the entire dish, letting it seep through the layers.
Top with an even layer of shredded mozzarella and grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
Let the gratin rest for 5-10 minutes before serving. Garnish with extra fresh thyme if desired.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.5 g | 225% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 3589 mg | 156% | |
| Total Carbohydrate | 141.5 g | 51% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 14.6 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1348 mg | 104% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 3357 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
