Spiced Tomato Gratin...My Way

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.

Ingredients

cumin seeds

cumin seeds

1 teaspoon

curry powder

curry powder

2 teaspoons

pepper flakes

pepper flakes

0.5 teaspoon

olive oil

olive oil

0.25 cup

onions

onions

6 cups

butter

butter

1 tablespoon

ounces/ 570 potatoes

ounces/ 570 potatoes

1.25 grams

heavy cream

heavy cream

0.5 cup

oz/ 910 tomatoes

oz/ 910 tomatoes

2 grams

basil leaves

basil leaves

1 small handful

sea salt and pepper

sea salt and pepper

6 servings

Cooking in Steps

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

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

    spices

    spices

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

    potato

    potato

    tomato

    tomato

    onion

    onion

  4. 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

    olive oil

    butter

    butter

    onion

    onion

    salt

    salt

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

    potato

    potato

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

    pepper

    pepper

    cream

    cream

    salt

    salt

    bowl
    bowl
  7. 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

    tomato

    pepper

    pepper

    salt

    salt

    knife
    knife
  8. 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

    caramelized onions

    potato

    potato

    tomato

    tomato

    onion

    onion

    baking pan
    baking pan
  9. 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

    olive oil

    potato

    potato

    basil

    basil

    cream

    cream

    salt

    salt

  10. 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

    potato

    tomato

    tomato

    onion

    onion

    frying pan
    frying pan
  11. 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

    vegetable

    olive oil

    olive oil

    potato

    potato

    basil

    basil

    cream

    cream

    salt

    salt

  12. 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

    potato

    aluminum foil
    aluminum foil
    oven
    oven
  13. 13
    Serves 10 as a side.