Baked tomato, gruyère & potato gratin

Baked tomato, gruyère & potato gratin

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(8 ratings)

Prep: 45 mins Cook: 1 hr, 55 mins


Serves 8 - 10

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (10)

  • kcal622
  • fat45g
  • saturates24g
  • carbs34g
  • sugars5g
  • fibre4g
  • protein0g
  • salt0g


  • a few knobs of butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4-5 thyme sprigs
  • 200g gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 100g parmesan (or vegetarian alternative), finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 500ml pot double cream
  • 300ml vegetable or chicken stock
  • 1½ kg large potatoes, thinly sliced (on a mandolin if you have one)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 8 round shallots or 4 banana shallots, thinly sliced
  • 3 fat garlic cloves, finely chopped
  • 100g walnuts, chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 650g mixed tomatoes, sliced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 5 tbsp dried breadcrumbs


  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.

  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.

  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.

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Comments, questions and tips

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Larissa Huber's picture
Larissa Huber
3rd Dec, 2018
This was tasty and the inclusion of walnuts and tomatoes made a nice change to normal gratin. Took a really long time to prep. I parboiled the potatoes whole before slicing, then cooked it for an hour. I had it with mustard and rosemary pork chops which went really well together.
Frantic Flapjack
15th Sep, 2015
Totally agree with gaynorsimmons' comment below. Should have read the recipe first! We ended up having a snack that night and eating this the next night otherwise we would have eaten at 10pm. However, it tasted delicious but there were far too many potatoes. Parboiling highly recommended. I didn't and they only just cooked. Lovely dish though.
4th Sep, 2015
Far too many potatoes! I only used a little over a kilo, however timings ok, prep time 1 hour, but ok for first attempt.
4th Sep, 2015
Have to agree with all the comments from HJM. I took two hours to prepare and construct this dish, and I used a mandolin to slice the potatoes so much quicker than slicing by hand. By the time it went into the oven we realised it would much too late for our family to eat so had to resort to eating some thing else instead. I still cooked the dish for the allotted 1 hour and 15 minutes then left to cool overnight. Put it in the oven again the next evening after having let it come up to room temperature from the fridge for an hour, cooked for 1 hour 15 minutes, presumed potatoes would be cooked. Left to rest for 15 minutes and then proceeded to serve it up to my family only to find the potatoes were still undercooked! Still not going to give up as a lot of time and energy has been put into this dish, not to mention ingredients! I also am keen to taste it as both nights it has smelled gorgeous! May try a simplified version of this if I do it again, perhaps par boiling the potatoes beforehand.
26th Aug, 2015
I agree that this is delicious, and I do realise that I'm rather slow in the kitchen, but it took me double the 45 minutes preparation time stated to get it in the oven, so we had to eat very late tonight. If I make it again I'll make sure I slice the potatoes last, as they were going brown by the time I'd chopped everything else. I used creme fraiche instead of double cream which worked fine. To answer the question about freezing before or after cooking, I'd say after is best, as I find that raw potatoes don't freeze well. I divided mine between three dishes, only one of which was for this evening. so I cooked the ones for freezing, covered, for 1hr 15 mins before taking them out to cool. When we have them next I'll thaw them, then cook them uncovered for 40 mins, or longer if need be.
17th Aug, 2015
Had this on Sunday with roast chicken and vegetables, absolutely delicious!!!!!
4th Aug, 2016
I wish to freeze this. Do I complete the entire baking process before doing so ?
goodfoodteam's picture
16th Aug, 2016
Hi there, it's possible to do either. If you have time, we'd suggest freezing before the cooking process. Either way, you need to oven bake until golden, bubbling and cooked throughout. Of course this will take less time if pre-cooked. Hope that helps.
30th Sep, 2015
Has anyone else tried eating this dish after freezing it? Should it be fully cooked before freezing? We had one of my frozen ones from last month today and it tasted fine but the potatoes were a rather unappetising brown colour - definitely not suitable for guests!
24th Aug, 2015
When do you freeze this, before or after cooking ?
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