The theme for Monday posts in September is Vegetable Gratins.
In fact, this is going to be the theme for October, additionally.
I make a large number of vegetable gratins
In keeping with the Powers That Be that run the web. “A gratin is a dish this is crowned with cheese, or bread crumbs blended with bits of butter, then heated within the oven or below the grill till brown and crisp. The phrases au gratin or gratinée confer with any dish ready in one of these method.”
The ones PTB are patently British as we American citizens would say ‘broiler’ somewhat than ‘grill’ however you get the speculation.
I hardly do the butter and bread crumbs bit, and I don’t at all times put the cheese on most sensible. Every now and then it will get jumbled in.
The essential issues is, my gratins are at all times simple. Most sensible them on the other hand you favor.
Potato Tomato Gratin
Use a robust cheese for this – Munster or sharp Cheddar can be just right.
- Prep Time: quarter-hour
- Cook dinner Time: 60 mins
- Overall Time: 1 hour quarter-hour
- Yield: 4 servings 1x
- Class: Potatoes
- Means: Oven
- 4 medium potatoes, 20oz general (600gr), thinly sliced
- 1 massive onion or 2 smaller onions, 12oz general (350gr), thinly sliced
- 2 – 3 tomatoes, 12 – 14oz general (350-425bg), thinly sliced
- 2 cloves garlic, minced
- 1 tbs olive oil
- 3oz (90gr) robust cheese of selection, shredded
- 1 tbs dried sage
- 1/4 cup (2oz, 60ml) hen broth
- 1/4 cup (1oz, 30gr) grated Parmesan
- Warmth oil in a medium skillet over medium-high warmth.
- Upload onions, garlic and sauté till comfortable and beginning to brown, about 10 mins.
- Take away from warmth and put aside.
- In massive baking dish lay 1/third of the potatoes.
- Unfold part of the sautéed onions over the potatoes.
- Upload a layer of tomatoes, touching however now not overlapping.
- Unfold part of the shredded cheese at the tomatoes and sprinkle with part of the sage.
- Repeat layers as soon as.
- Most sensible with ultimate 1/3 of the potatoes.
- Pour the inventory over all, sprinkle with Parmesan, quilt with foil and bake at 425F (210C) for 40 mins.
- Take away foil, scale back warmth to 400F (200C) and proceed baking any other 20 mins.
- Take away from oven, let relaxation 5 – 10 mins, lower and serve.
Notes
Attempt to get 8 – 10 slices from every tomato. A serrated knife works smartly.
Or use a mandolin for all cutting.
I used an 8″ x 11″ (20 x 27.5cm) baking dish.
Use 10 – 12 contemporary sage leaves for the dried.
Diet
- Serving Dimension: 1/4 recipe
- Energy: 320
- Sugar: 6.7 g
- Sodium: 321.8 mg
- Fats: 12.5 g
- Saturated Fats: 5.5 g
- Trans Fats: 0.2 g
- Carbohydrates: 42.2 g
- Fiber: 7.1 g
- Protein: 11.8 g
- Ldl cholesterol: 25 mg
Key phrases: potato gratin, potatoes
Some other summer time veggie gratin: Potato & Summer time Squash Gratin
That’s it!