Potatoes and Tomatoes Au Gratin
Elevate your side dish game with this irresistible Potatoes and Tomatoes Au Gratin! Layers of buttery Russet potatoes and juicy tomatoes are nestled together with creamy Gruyère cheese and a fragrant herb-infused cream sauce, then crowned with a golden breadcrumb and Parmesan crust. This comforting casserole boasts an indulgent mix of textures and flavors, from the velvety interior to the crispy, cheesy topping. Perfect for cozy family dinners or elegant holiday spreads, this baked classic combines simple ingredients into a show-stopping dish that’s sure to impress. With its rich, satisfying blend of fresh produce, creamy cheeses, and aromatic seasonings, this recipe brings gourmet appeal to your table in just 20 minutes of prep.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 3 large Tomatoes
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1.5 cups Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 2 cloves Garlic, minced
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, ground
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or butter.
Peel the potatoes and thinly slice them into rounds about 1/8-inch thick. Use a mandoline for even slices if available.
Slice the tomatoes into 1/4-inch thick rounds and set aside.
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and milk, stirring gently. Add the thyme, salt, pepper, and nutmeg. Heat until warm but not boiling, then remove from heat.
Arrange a layer of potato slices in the bottom of the prepared baking dish, slightly overlapping them. Top with a single layer of tomato slices.
Sprinkle a small amount of Gruyère cheese over the tomato layer, then repeat the layers (potatoes, tomatoes, cheese) until all the ingredients are used, ending with a layer of potatoes.
Pour the warm cream mixture evenly over the layers, ensuring the liquid reaches all parts of the dish.
In a small bowl, combine the breadcrumbs, Parmesan cheese, and a drizzle of olive oil. Mix well and sprinkle the mixture evenly over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.
Let the dish rest for 10 minutes before serving. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 5331 mg | 232% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 29.7 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2410 mg | 185% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5244 mg | 112% | |
*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.
