Tomato and Potato Gratin

Saucy

TOMATO AND POTATO GRATIN

By Anna Ramiz

This gratin tastes as elegant and saucy as humanly possible! Thinly sliced and soaked in a cheesy tomato sauce, garlic scented and topped with delicious fresh herbs.

Ingredients

1 (14 oz) can Pomì Chopped Tomatoes 1 tbsp Pomì Double Concentrated Tomato Paste 2 small yellow onions, thinly sliced 3 tbsp olive oil 3 large cloves of garlic, chopped 2 tsp kosher salt 1/4 cup fresh herbs, such as parsley, basil, and thyme, chopped 1 cup Fontina cheese, grated 2 lbs gold potatoes, very thinly sliced 3/4 lb (about 3) Roma tomatoes, sliced 6-8 Servings 1 30 hr. min. Meal Type: Antipasto

Directions

> Preheat oven to 400 F. > Heat oil in a large sauté pan set over medium heat. Add onions to the hot olive oil and cook for 5-6 minutes, until beginning to soften and become translucent. > Stir in garlic, Pomì Double Concentrated Tomato Paste, and 1 tsp of salt and cook for another 3-4 minutes. > Stir in herbs, Pomì Chopped Tomatoes, and the remaining teaspoon of salt and bring to a low simmer. Simmer for 15-20 minutes, until the mixture is thick and chunky and almost all of the tomato liquid has evaporated. > When you are ready to assemble the gratin, place half of the tomato and onion mixture in an even layer in the bottom of your baking dish. Arrange half the potato and tomato slices in an even layer on top of the tomato mixture, then top with half of the grated Fontina cheese. > Repeat this layering one more time with the remaining tomato-onion mixture, followed by the sliced potatoes and tomatoes, and top with the remaining cheese. > Bake uncovered for 50-55 minutes until potatoes are fully cooked, and most of the liquid has evaporated. > When the gratin is fully cooked, let cool slightly before scooping or slicing. Serve hot.

Anna Ramiz of Gathered at my table | @gatheredatmytable

Anna Ramiz is a professionally-trained pastry chef, recipe developer and food photographer. She authors the blog Gathered At My Table, which focuses on elevated, seasonally-inspired baking and teaches workshops aimed at teaching fundamental pastry skills to home bakers. Anna lives in sunny Orlando, Florida with her husband and her puppy, Tahini.

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Pomì Chopped Tomatoes 14.1 oz (400 g)

Chef Tip

If the gratin needs a little longer baking time, but the top is beginning to brown quickly, cover it with foil while baking.