Provencal Summer Potato and Tomato Gratin

Page 157

(2 reviews)

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Tags: summer delicious challenge

Recipe Review

Lovely herbed baked tomatoes with a cheesy crust and potatoes to balance the intense roasted tomato flavour and add texture and substance to the dish.

Though the baking time is fairly long, prep time is minimal, especially if you don’t peel the potatoes, and the gratin can be assembled well in advance. I made the recipe in individual dishes and it made 6 generous portions. I used new Yukon Gold potatoes, which maintained their shape nicely during baking, and Roma tomatoes.

Next time, I’ll finely chop the rosemary and add it to the tomatoes with the thyme and garlic as I didn’t enjoy picking out the needles that fell off the sprig after it was baked. Also, I would add the cheese at the very end and put the gratin under the broiler to melt it…there’s such a thin layer that it was over-browned after 30 minutes of baking.

Served with a salad, this was a light yet satisfying main course.

(2) useful  

Comments

Queezle_Sister - 20th September 2012
I've been looking at this recipe, thinking it was just the thing for my CSA potatoes and garden tomatoes. Just have to go get the cheese. Thanks for the review, and suggestions on the herbs and cheese.

Zosia - 20th September 2012
I hope you enjoy it.

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