Name: Baked tomato, gruyère & potato gratin
Prep time: 45 min
Cook time: 1 h 55 min
Total time: 1 h 40 min
Yield: 10
Cuisine: French
Ingredients: a few knobs of butter plus extra for greasing; 4-5 thyme sprigs; 200g gruyère grated; 100g parmesan (or vegetarian alternative), finely grated; 500ml pot double cream; 300ml vegetable or chicken stock; 1 ½kg large potatoes thinly sliced (on a mandolin if you have one); 8 round shallots or 4 banana shallots, thinly sliced; 3 fat garlic cloves finely chopped; 100g walnuts chopped; 650g mixed tomatoes sliced; 5 tbsp dried breadcrumbs

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Baked tomato, gruyère & potato gratin

Baked tomato, gruyère & potato gratin

Sarah Cook

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Serves 8 - 10

Easy

Prep: 45 mins

Cook: 1 hr and 55 mins

A star rating of 4.6 out of 5.12 ratingsRate

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Layer up sliced potatoes and tomatoes with a cheesy, creamy sauce, then top with walnuts and breadcrumbs for a vegetarian bake

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

a few knobs of butter

plus extra for greasing
4-5 thyme sprigs
200g gruyère

grated
100g parmesan

(or vegetarian alternative), finely grated
500ml pot double cream
300ml vegetable or chicken stock
1 ½kg large potatoes

thinly sliced (on a mandolin if you have one)
8 round shallots

or 4 banana shallots, thinly sliced
3 fat garlic cloves

finely chopped
100g walnuts

chopped
650g mixed tomatoes

sliced
5 tbsp dried breadcrumbs

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Nutrition: per serving (10)

kcal622
fat45g
saturates24g
carbs34g
sugars5g
fibre4g
protein0g
salt0g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
step 2

Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you’ve layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
step 3

Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

Recipe from Good Food magazine, August 2015

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A star rating of 4.6 out of 5.12 ratings

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