I enjoyed this recipe during one of my trips and have been wanting to make it since.
At my last grocery expedition, I found those excellent and absolutely gorgeous green tomatoes and I had to get them.
Of course, not having the full recipe, thus had to have fun creating with the few ingredients that I was given then.
The replication was pretty yummy.
By using tomatoes you lighten up the heaviness of the regular potato gratin and reduce the amount of heavy cream used.
The Parmesan cheese is a bit salty by nature, thus I decreased the salt used in this dish as well.
One great thing, by coating the potatoes with the cream, this dish can be made ahead of time.
The cream will not allow the potatoes to turn that non-appealing brown due to oxidation.
A normal factor due to the starches of the potatoes being exposed to oxygen.
Potato and Green Tomato Gratin
- 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, 2peeled and thinly sliced
- 2 green tomatoes, thinly sliced
- 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. Serve hot.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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