Tomato & Potato Gratiné

Tomato & Potato Gratiné (serves 6)  

  • 1 leek, thinly sliced & rinsed
  • 2 tbs olive oil
  • 1 russet
  • potato, peeled & thinly sliced
  • 1 1/2 cups heavy cream
  • 2 pints cherry tomatoes, halved
  • 2 tbs flour
  • 1 cup gruyère cheese, shaved
  • 1 tsp fresh thyme
  • 1/2 cup potato chip crumbs
  • 1/2 cup panko bread crumbs
  • 3 tbs melted butter 

In a skillet over medium-high heat drizzle 2 Tbs of olive oil, add leeks, toss to coat in olive oil. Sprinkle with salt to taste and let them cook until they are wilted and starting to caramelize, stirring occasionally. Chop cooked leeks they almost resembled a paste.

While the leeks are cooking, soak the potatoes in a bowl with heavy cream.

In a bowl combine halved tomatoes, leeks and 2 tbs of flour. Mix until well combined.

In a buttered baking dish about 2 inches deep and 12 inches long. Lay a layer of sliced potatoes, slightly overlapping, on the bottom of the dish. Top the potato layer with the tomato mixture. Sprinkle half of the cheese over the tomato mixture. Top with another layer of potato slices, drizzle 2 tbs of cream over top.

Cover with foil and bake in an hot oven at 350 degrees, for 30 to 40 minutes,until the potatoes are tender.

While the gratiné is in the oven, prepare the topping. In a bowl combine potato chip crumbs, panko bread crumbs and 3 tbs of melted butter, stir until well combined.

When the potatoes are tender, remove foil, top with remaining cheese, sprinkle with fresh thyme and crumb mixture. Bake for another 15 - 25 minutes, until brown and bubbly.

Serve hot.

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