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Tags: summer delicious challenge
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Queezle_Sister from Salt Lake City, UT
A lovely and filling dish - with the flavor of summer. I used half yukon gold and half red-skinned new potatoes, unskinned. And I used a combination of different tomato types - some roma, but mostly heirlooms of various kinds.
I followed Zosia's advice and didn't use the rosemary twigs. Instead, I minced fresh rosemary leaves, and sprinkled them over the top of the tomatoes.
The gruyere is such a flavorful cheese, it really set off the dish. I heeded Zosia's advice, and added the cheese only in the last 10 minutes. That got it melty, and then the broiled made it look good.
As Zosia said, relatively little effort for a large amount of tasty food. Four of us ate 1/2 of this dish - but we also had soup and kale.
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