During my travels, I discovered a delicious Potato and green tomato gratin recipe that I have been eager to recreate ever since.
Imagine tender potatoes layered with juicy green tomatoes infused with fragrant rosemary and garlic, all enveloped in rich, velvety cream—a true delight for the senses. To all my gratin lovers, you may also want to try this Cauliflower and Goat Cheese Gratin or Eggplant Gratin.

Of course, not having the recipe and a handful of tomatoes, I thus had to have fun creating with the few ingredients I was given! I had a lot of fun playing with fresh tomatoes and potatoes for this deliciously cheesy dish that will outshine other casseroles.
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The result was pretty yummy, with a perfect texture and taste.
Using tomatoes, you lighten the regular potato gratin’s heaviness and reduce the heavy cream used.
Parmesan cheese is slightly salty, so I also decreased the salt in this dish. You can always add more after tasting your finished dish.
One great thing is coating the potatoes with cream so that this dish can be made beforehand.
The cream will not allow the potatoes to turn that non-appealing brown due to oxidation. (This is a normal factor due to the starches of the potatoes being exposed to oxygen.)
In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this Potato and Green Tomato Gratin
- Pro Tips
- What dishes can you enjoy with this potato and green tomato gratin?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this potato and green tomato gratin recipe, you may want to try my other recipes.
- Potato and Green Tomato Gratin
Why you will love this recipe
Potato and fried green tomato gratin is surprisingly easy to make.
The delicious and unique flavors in this recipe will leave you craving more!
It takes under an hour to prepare this side dish, which can bake while you prepare other foods.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Heavy cream– this makes the dish rich and creamy for a melt-in-your-mouth texture.
Parmesan cheese– to complete the sauce that surrounds the potatoes and tomatoes.
Rosemary– adds earthy, deep flavor to the dish and matches well with potatoes and cream.
Garlic cloves– aromatic and warm, garlic brings a full range of taste and texture.
Butter– unsalted butter is best for this recipe, as there is already salt in the cheese.
Russet potatoes– filling and hearty, thinly sliced potatoes are the “meat” of this dish.
Green tomatoes– the key to this recipe’s fresh and rare flavor is green tomatoes cut into thin wedges.
Add optional salt and black pepper for seasoning.

Equipment Needed
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Step by step on how to make this Potato and Green Tomato Gratin
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Preheat the oven to 400F.
- In a bowl, mix together ½ cup of heavy cream, garlic clove, rosemary, and two tablespoons of Parmesan cheese.
- Add the sliced potatoes and season lightly with salt.
- Butter the bottom and sides of an ovenproof gratin dish.
- Layer the potatoes on the bottom and arrange the tomatoes on top. Distribute the remaining three tablespoons of heavy cream on the tomatoes.
- Sprinkle the remaining two tablespoons of Parmesan cheese over the whole dish.
- Cover the potato dish with aluminum foil and bake at 400 for 20 minutes. Lower the heat to 350F and cook for another 20 minutes or until the potatoes are tender.
- Remove the foil and let it cook for another 2 minutes until the top of the tomatoes is golden brown. Serve hot.

Pro Tips
- Let your dish rest after baking to allow the flavors to meld.
- You can briefly broil the dish before removing it from the oven if you desire a crunchy, crispy topping.
What dishes can you enjoy with this potato and green tomato gratin?
This dish pairs well with mains that taste good with potatoes, particularly with complimentary flavors such as garlic or rosemary.
Variations and Substitutions
- Try topping your gratin with breadcrumbs if you want more texture. You can also top with extra cheese or even mashed potatoes.
- Add other seasonal vegetables if you choose, or replace the tomatoes if you have none locally. Just be sure to account for the moisture content of the vegetables when determining how much cream to use.
- Sear your tomatoes in advance for a different taste and texture.
Storing and Reheating
Storing: Refrigerate potato and green tomato gratin within 2 hours of cooking. Make sure it has come to room temperature first. This dish can be stored in the fridge for up to 3 days.
Reheating: Reheat the desired amount in an oven-safe dish at 350 until warm.
You can also reheat it by pan-frying it in a large skillet at medium heat. Microwaving leftovers is also an option, just remember that the potatoes will not taste the same once microwaved.
Freeze: I do not recommend freezing this dish as the cream will not hold up well.

Frequently Asked Questions
What are green tomatoes?
There are different types of green tomatoes. One well-known type is a variety of heirloom tomatoes that stay green when fully ripened, and another is unripened green tomatoes.
Where can I find green tomatoes?
If you can’t find green tomatoes at a grocery store, check with farmers’ markets in your area.
If you are looking for unripe tomatoes, some farmers’ markets provide green tomatoes at the beginning or end of the growing season, but a local farmer may be willing to set some aside for you. The best time to find them is spring, or late summer / early autumn. These tomatoes have a firm texture and can be a little hard on sensitive stomachs, but they taste delicious in recipes.
I love farmers’ markets for their array of fresh vegetables, so I suggest going either way!
How can I ripen green tomatoes?
If you have unripened green tomatoes that need to turn into red tomatoes, you can allow them to finish ripening at your home. You can hurry this process along by placing these green tomatoes in a paper bag. This will also help ripen heirloom green tomatoes from firm into soft green tomatoes.
What can I do with leftover green tomatoes?
You can make green tomato salsa, chutney, or even relishes. I also like cutting them up to dip tomato slices into various sauces or drizzling them lightly with olive oil and balsamic vinegar and sprinkling them with salt for a midday snack.
If you enjoy this potato and green tomato gratin recipe, you may want to try my other recipes.
Gratin Butternut Squash, Cauliflower, and Orzo Pasta
Cauliflower and Goat Cheese Gratin
Potato and Green Tomato Gratin

Ingredients
- ½ cup heavy cream
- 3 tablespoons heavy cream
- 4 tablespoons parmesan cheese, grated
- 2 teaspoons rosemary, chopped
- 1 garlic clove, minced and smashed
- 1 tablespoon unsalted butter
- 2 large russet potatoes, peeled and thinly sliced
- 2 green tomatoes, thinly sliced
Instructions
- Preheat the oven to 400F.
- In a bowl mix together ½ cup of heavy cream, garlic clove, rosemary and 2 tablespoons Parmesan cheese. Add the sliced potatoes and season lightly with salt.Butter the bottom and sides of an ovenproof gratin dish. Layer the potatoes on the bottom and arrange the tomatoes on top. Distribute the remaining 3 tablespoons of heavy cream on the tomatoes. Sprinkle the remaining 2 tablespoons Parmesan cheese over the whole dish.
- Cover the potato dish with aluminum foil, bake at 400 for 20 minutes then lower the heat to 350F and cook for another 20 minutes or until the potatoes are tender. Remove the foil and let it cook for another 2 minutes until the top of the tomatoes is golden brown. Serve hot.
Notes
- Let your dish rest after baking to allow the flavors to meld.
- You can briefly broil the dish before removing it from the oven if you desire a crunchy, crispy topping.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides
- Cuisine: American
- Occasion: Easter, Fourth of July
- Season: Spring, Summer
- Type: Affordable Gourmet
Did you make this?
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Maria
This sounds awesome, Giangi! I can imagine how fulfilling this must be. Bookmarked to try soon.