Spiced Tomato Gratin...My Way

Ready in : 45 mins

Spiced Tomato Gratin...My Way could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This side dish has 232 calories, 3g of protein, and 18g of fat per serving. This recipe serves 6 and costs 69 cents per serving. 1 person were impressed by this recipe. Head to the store and pick up oz/ 910 tomatoes, curry powder, ounces/ 570 potatoes, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad.

Diets

GLUTEN FREE

LACTO OVO VEGETARIAN

Ingredients

cumin seeds

1 teaspoon

curry powder

2 teaspoons

pepper flakes

0.5 teaspoon

olive oil

0.25 cup

onions

6 cups

butter

1 tablespoon

ounces/ 570 potatoes

1.25 grams

heavy cream

0.5 cup

oz/ 910 tomatoes

2 grams

basil leaves

1 small handful

sea salt and pepper

6 servings

Cooking in Steps

1
Preheat the oven to 350F / 180C with a rack in the top third.

oven
2
Combine the spices in a small bowl and set aside.

spices

bowl
3
You can get a jump start on the onions while you slice the potatoes and tomatoes.

potato

tomato

onion
4
Heat half of the olive oil, 2 tablespoons, in your largest skillet or dutch oven over high heat. When hot, stir in the onions along with a few pinches of salt. Cook for a few minutes, stirring often, until the onions soften up - 4-5 minutes. Turn the heat down to medium and stir in the butter. Stirring regularly, cook another 10 - 15 minutes at this temperature, or until the onions just begin to caramelize a bit. Dial the heat back a shade more, and cook until the onions are deeply golden, this might take another 20 minutes. A minute before the onions are finished cooking

olive oil

butter

onion

salt

dutch oven

frying pan
5
In the meantime, use a mandoline to slice the potatoes into 1/8-inch thick rounds.

potato

mandoline
6
Place in a medium bowl along with the cream, 1 teaspoon of salt, and bit of pepper. Toss well, and set aside.

pepper

cream

salt

bowl
7
Use a knife to cut the tomatoes into 1/4-inch thick slices. Arrange across a large plate and sprinkle with another teaspoon of salt and some pepper.

tomato

pepper

salt

knife
8
Smear half the caramelized onions across the bottom of a 10x10 inch (or equivalent) gratin or baking dish. Take half of the potatoes and half of the tomatoes and arrange on top of the onion layer (see photo).

caramelized onions

potato

tomato

onion

baking pan
9
Drizzle with a couple tablespoons of cream from the potatoes and a tablespoon of olive oil. Season the layer with a pinch of salt and half the basil.

olive oil

potato

basil

cream

salt
10
Scatter the remaining onions across the potatoes and tomatoes already in the pan. Then arrange another layer of tomatoes and potatoes on top. This will be the top of your gratin, so do your best to make it look nice.

potato

tomato

onion

frying pan
11
Pour the remaining cream, from the potatoes, and last tablespoon of olive oil across the top. Season with another pinch of salt and the remaining basil. Gently press down on the vegetables so the cream comes up through the layers of vegetables evenly.

vegetable

olive oil

potato

basil

cream

salt
12
Cover tightly with aluminum foil and bake for 2 hours, or until the potatoes are completely tender throughout. Increase the oven to 450F / 230C, carefully uncover the gratin, and cook another 30 minutes, or until the top takes on a nice golden color.

potato

aluminum foil

oven
13
Serves 10 as a side.

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Spiced Tomato Gratin...My Way

Diets

GLUTEN FREE

LACTO OVO VEGETARIAN

Ingredients

cumin seeds

1 teaspoon

curry powder

2 teaspoons

pepper flakes

0.5 teaspoon

olive oil

0.25 cup

onions

6 cups

butter

1 tablespoon

ounces/ 570 potatoes

1.25 grams

heavy cream

0.5 cup

oz/ 910 tomatoes

2 grams

basil leaves

1 small handful

sea salt and pepper

6 servings

Cooking in Steps

1 Preheat the oven to 350F / 180C with a rack in the top third.

2 Combine the spices in a small bowl and set aside.

spices

3 You can get a jump start on the onions while you slice the potatoes and tomatoes.

potato

tomato

onion

olive oil

butter

onion

salt

5 In the meantime, use a mandoline to slice the potatoes into 1/8-inch thick rounds.

potato

6 Place in a medium bowl along with the cream, 1 teaspoon of salt, and bit of pepper. Toss well, and set aside.

pepper

cream

salt

7 Use a knife to cut the tomatoes into 1/4-inch thick slices. Arrange across a large plate and sprinkle with another teaspoon of salt and some pepper.

tomato

pepper

salt

8 Smear half the caramelized onions across the bottom of a 10x10 inch (or equivalent) gratin or baking dish. Take half of the potatoes and half of the tomatoes and arrange on top of the onion layer (see photo).

caramelized onions

potato

tomato

onion

9 Drizzle with a couple tablespoons of cream from the potatoes and a tablespoon of olive oil. Season the layer with a pinch of salt and half the basil.

olive oil

potato

basil

cream

salt

10 Scatter the remaining onions across the potatoes and tomatoes already in the pan. Then arrange another layer of tomatoes and potatoes on top. This will be the top of your gratin, so do your best to make it look nice.

potato

tomato

onion

11 Pour the remaining cream, from the potatoes, and last tablespoon of olive oil across the top. Season with another pinch of salt and the remaining basil. Gently press down on the vegetables so the cream comes up through the layers of vegetables evenly.

vegetable

olive oil

potato

basil

cream

salt

12 Cover tightly with aluminum foil and bake for 2 hours, or until the potatoes are completely tender throughout. Increase the oven to 450F / 230C, carefully uncover the gratin, and cook another 30 minutes, or until the top takes on a nice golden color.

potato

13 Serves 10 as a side.

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Tuscan White Bean Soup with Olive Oil and Rosemary

Pumpkin soup with wine

Broccoli Rabe with Tomatoes, Anchovies & Spaghetti

1
Preheat the oven to 350F / 180C with a rack in the top third.

2
Combine the spices in a small bowl and set aside.

3
You can get a jump start on the onions while you slice the potatoes and tomatoes.

5
In the meantime, use a mandoline to slice the potatoes into 1/8-inch thick rounds.

6
Place in a medium bowl along with the cream, 1 teaspoon of salt, and bit of pepper. Toss well, and set aside.

7
Use a knife to cut the tomatoes into 1/4-inch thick slices. Arrange across a large plate and sprinkle with another teaspoon of salt and some pepper.

8
Smear half the caramelized onions across the bottom of a 10x10 inch (or equivalent) gratin or baking dish. Take half of the potatoes and half of the tomatoes and arrange on top of the onion layer (see photo).

9
Drizzle with a couple tablespoons of cream from the potatoes and a tablespoon of olive oil. Season the layer with a pinch of salt and half the basil.

10
Scatter the remaining onions across the potatoes and tomatoes already in the pan. Then arrange another layer of tomatoes and potatoes on top. This will be the top of your gratin, so do your best to make it look nice.

11
Pour the remaining cream, from the potatoes, and last tablespoon of olive oil across the top. Season with another pinch of salt and the remaining basil. Gently press down on the vegetables so the cream comes up through the layers of vegetables evenly.

12
Cover tightly with aluminum foil and bake for 2 hours, or until the potatoes are completely tender throughout. Increase the oven to 450F / 230C, carefully uncover the gratin, and cook another 30 minutes, or until the top takes on a nice golden color.

13
Serves 10 as a side.