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Friday, July 30, 2010

Potato Tomato Gratin

What do you do with all those beautiful red, ripe tomatoes?  After all they are too good to eat just plain, maybe with a little salt on them.  I had gone to the farmers market last weekend and as usual I over bought tomatoes.  They are just so pretty and tempting.  I swear they call out to me, "Hey Mary, over here, come on you need to buy me, Hey lady - buy all of us"! And so I do, come home, with way to many tomatoes for any two people to consume. I had the last three tomatoes that were very ripe and I had to use them quick or else they were going to ruin and I can't have that!  Then I remembered an episode I saw of "The Lyon in the Kitchen" (he is one of my favorite up and coming chefs), the other day and he was making this recipe, I adapted his recipe a little bit to suit my taste but I am sure his is good too!  Hey Nathan, hope you don't mind my version of your recipe...
So when you have too many ripe tomatoes you might want to consider this recipe or just eat them plain!


Think about it, sweet, salty, fresh and delicious, what's better?



The Players!





In a skillet over medium high heat, add 2 tablespoons of olive oil, onions and 1 teaspoon salt.  Saute until golden brown, about 10 minutes.  Add garlic and thyme and continue to cook for 1 minute.  







Mix in oregano and basil, then deglaze pan with white wine, reduce wine to nothing, remove from heat.







Spray a medium sized gratin dish with olive oil spray and begin to layer – 1/3 of the onion mixture, 








top with a tight layer of potatoes, 








then with a layer of tomatoes – season each layer with a sprinkle of salt and pepper.







Layer again with 1/3 of the onions, potatoes, then tomatoes 





and finish with one last layer of onions.  Pour half-n-half over the top and shake to distribute throughout the gratin.  Cover tightly with foil and bake in a pre-heated oven at 400 degrees for approximately one hour and thirty minutes.



All the fresh ingredients rolled into one dish, how wonderful!
I hope you find time to make this healthy tomato potato gratin for yourself and your family.  It is so incredibly flavorful and you get to eat potatoes!






The Recipe:




Potato Tomato Gratin

2 tablespoons extra virgin olive oil
3 cups sweet onion sliced thin
4 cloves garlic chopped
1 tablespoons fresh thyme
1 tablespoons basil leaves chopped
1 tablespoons fresh oregano, rough chop
½ cup white wine
1 pound ripe tomatoes cut in 1/3 inch slices
1 pound Yukon gold potatoes cut in ¼ inch slices
1/4 cup Parmesan cheese
1 cup of half-n-half
Kosher salt and pepper for seasoning

In a skillet over medium high heat, add 2 tablespoons of olive oil, onions and 1 teaspoon salt.  Saute until golden brown, about 10 minutes.  Add garlic and thyme and continue to cook for 1 minute.  Mix in oregano and basil, then deglaze pan with white wine, reduce wine to nothing, remove from heat.

Spray a medium sized gratin dish with olive oil spray and begin to layer – 1/3 of the onion mixture, top with a tight layer of potatoes, then with a layer of tomatoes, sprinkle of parmesan cheese – season each layer with a sprinkle of salt and pepper.

Layer again with 1/3 of the onions, potatoes, tomatoes, one last layer of onions and finish with remainder of 
parmesan cheese 
.  Pour half-n-half over the top and shake to distribute throughout the gratin.  Cover tightly with foil and bake in a pre-heated oven at 400 degrees for approximately one hour and thirty minutes (or until potatoes are tender).  (you can also pre-cook potatoes to fork tender and reduce cooking time to 30 minutes).

Remove from oven and allow to cool for 5 minutes.  Serve with your favorite steak or chicken.  Garnish with flat-leaf parsley.

Happy Eating!

Adapted recipe from Nathan Lyons, Lyon in the Kitchen, Discovery Health Channel


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