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.
Ingredients
½cupheavy cream
3tablespoonsheavy cream
4tablespoonsparmesan cheese, grated
2teaspoonsrosemary, chopped
1garlic clove, minced and smashed
1tablespoonunsalted butter
2 large russet potatoes, peeled and thinly sliced
2green 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.
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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.