Baked tomato, gruyère & potato gratin
By Sarah Cook
Layer up sliced potatoes and tomatoes with a cheesy, creamy sauce, then top with walnuts and breadcrumbs for a vegetarian bake
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Prep:45 mins
Cook:1 hrs 55 mins
- Serves 10
- Easy
Nutrition per serving
-
kcal 622
-
fat 45g
-
saturates 24g
-
carbs 34g
-
sugars 5g
-
fibre 4g
-
protein 0g
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salt 0g
Ingredients
- a few knobs of butter, plus extra for greasing
- 4-5 thyme sprigs
- 200g Gruyère, grated
- 100g Parmesan (or vegetarian alternative), finely grated
- 500ml pot double cream
- 300ml vegetable or chicken stock
- 1½ kg large potatoes, thinly sliced (on a mandolin if you have one)
- 8 round shallots or 4 banana shallots, thinly sliced
- 3 fat garlic cloves, finely chopped
- 100g walnuts, chopped
- 650g mixed tomatoes, sliced
- 5 tbsp dried breadcrumbs
Method
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.
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.
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.
