This is not the first recipe for potato gratin but what I did was to reduce the calories from fat and make it a lot healthier then the cheese and heavy cream loaded ones. I added herbs and skipped the nutmeg which is usually a part of the seasoning for a gratin and with the tomatoes I got an Italian flavor.
I didn’t precook the potatoes but sliced them paper thin you might use a box grater or a mandolin for that. The first reason for that was to reduce the cooking time in the oven and the second reason was to use the starch in the potatoes for thickening the milk without using any other binding agents except of an egg.
The best thing about this gratin are the homegrown potatoes and onions from Kyle’s dad form Illinois. He read this blog and send me his garden goodies without even knowing me. Thank you very much, I very appreciate this. Lily our dog was very curious but she didn’t found anything of interest for her.
potato tomato gratin
11 potatoes, medium size
1 1/2 cup / 350 ml milk (2%)
7 midsize tomatoes (very ripe)
1 teaspoon salt or more to taste
fresh ground black pepper
1 teaspoon oregano
1 handful fresh basil
1 tablespoon extra virgin olive oil
1 cup grated cheese (parmesan, gruyere or old gouda)
1 tablespoon flour
1 tablespoon butter
Peel the potatoes wash and slice them very thin. Wash the tomatoes and slice them.
Put the egg, milk, salt, pepper, oregano, basil in a beaker or other deep dish and mix it by using a hand blender or use a food processor.
Preheat your oven to 400 F / 200 C. Grease your casserole dish with the olive oil, put in the half of the potatoes and a layer with half of the tomatoes. You might want to use the first and last slice of the tomato for this layer and the nice center slices for the top of the gratin. Cover with 1/2 cup of grated cheese and then add another layer of potatoes and tomatoes. Top it with the rest of the cheese and pour over the milk mix. Bake for 45 minutes.
Melt the butter in a pan, dust the onion with the flour so they will come out extra crispy. Fry them and serve over the potato tomato gratin.