michael-in-phoenix
Well-known member
Our Monday night fellowship/bible study is always a wonderful time to sample foods from other cultures. We have folks from Poland, India, Taiwan, the Philippines, Germany, Mexico, etc. It is quite diverse and everyone tends to bring comfort food from their particular culture.
I brought this last night. It was good!
Potato-Tomato Gratin
Cook's Country
Serves 6 to 8
2 tablespoons olive oil
2 onions, halved and sliced thin
Salt and pepper
2 garlic cloves, minced
¼ cup water
½ 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)
A mandoline makes quick work of slicing the potatoes (tomatoes are better sliced by hand).
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Grease 13 by 9-inch baking dish. Heat oil in 12-inch skillet over medium heat until shimmering. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until soft and golden brown, 15 to 20 minutes.
2. Add garlic and cook until fragrant, about 30 seconds. Add water and cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Off heat, stir in olives; set aside.
3. Shingle half of tomatoes in even layer in prepared dish. ÂShingle half of potatoes over tomatoes and sprinkle 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper over top. Spread onion mixture evenly over potatoes. Shingle remaining potatoes over onions. Shingle remaining tomatoes over potatoes. Sprinkle remaining 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper over top.
4. Bake, uncovered, for 1 hour. Sprinkle with Gruyère and continue to bake until cheese is browned and bubbly and potatoes are completely tender, 25 to 30 minutes longer.
Let cool for 30 minutes. Serve.
MY NOTES:
The kalamata olives provided a strong flavor, which I like. If you are not a big fan of strong olive flavor, using a milder variety (black olives) would work just fine.
Even winter tomatoes tasted good in this dish. The flavor was sufficient once they were baked.
I used Yukon Gold potatoes, because that's what I had on hand. They were fine in this dish, if maybe a little firmer to the bite than the russets would have been.
Getting the layers in the correct order is essential for the potatoes to cook properly. They need the moisture from the tomatoes around them since there is no liquid added to the dish.
I used a mixture of shredded Monterrey Jack and Parmesano Reggiano because I didn't have Gruyère. Very good!
Michael
https://finerkitchens.com/1/wp-content/uploads/swap-photos/20499_sfs-tomato-potatogratin-21.jpg
I brought this last night. It was good!
Potato-Tomato Gratin
Cook's Country
Serves 6 to 8
2 tablespoons olive oil
2 onions, halved and sliced thin
Salt and pepper
2 garlic cloves, minced
¼ cup water
½ 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)
A mandoline makes quick work of slicing the potatoes (tomatoes are better sliced by hand).
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Grease 13 by 9-inch baking dish. Heat oil in 12-inch skillet over medium heat until shimmering. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until soft and golden brown, 15 to 20 minutes.
2. Add garlic and cook until fragrant, about 30 seconds. Add water and cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Off heat, stir in olives; set aside.
3. Shingle half of tomatoes in even layer in prepared dish. ÂShingle half of potatoes over tomatoes and sprinkle 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper over top. Spread onion mixture evenly over potatoes. Shingle remaining potatoes over onions. Shingle remaining tomatoes over potatoes. Sprinkle remaining 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper over top.
4. Bake, uncovered, for 1 hour. Sprinkle with Gruyère and continue to bake until cheese is browned and bubbly and potatoes are completely tender, 25 to 30 minutes longer.
Let cool for 30 minutes. Serve.
MY NOTES:
The kalamata olives provided a strong flavor, which I like. If you are not a big fan of strong olive flavor, using a milder variety (black olives) would work just fine.
Even winter tomatoes tasted good in this dish. The flavor was sufficient once they were baked.
I used Yukon Gold potatoes, because that's what I had on hand. They were fine in this dish, if maybe a little firmer to the bite than the russets would have been.
Getting the layers in the correct order is essential for the potatoes to cook properly. They need the moisture from the tomatoes around them since there is no liquid added to the dish.
I used a mixture of shredded Monterrey Jack and Parmesano Reggiano because I didn't have Gruyère. Very good!
Michael
https://finerkitchens.com/1/wp-content/uploads/swap-photos/20499_sfs-tomato-potatogratin-21.jpg