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
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
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1Preheat the oven to 350F / 180C with a rack in the top third.
oven -
2Combine the spices in a small bowl and set aside.
spices
bowl -
3You can get a jump start on the onions while you slice the potatoes and tomatoes.
potato
tomato
onion
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4Heat 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 -
5In the meantime, use a mandoline to slice the potatoes into 1/8-inch thick rounds.
potato
mandoline -
6Place in a medium bowl along with the cream, 1 teaspoon of salt, and bit of pepper. Toss well, and set aside.
pepper
cream
salt
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7Use 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 -
8Smear 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 -
9Drizzle 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
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10Scatter 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 -
11Pour 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
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12Cover 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
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13Serves 10 as a side.