← All recipes

🍽️ Crispy Potato and Tomato Gratin

628 kcal · 30 min · 4 servings

Ingredients

• butter (for the dish)
• 1 clove garlic
• 6 large tomatoes
• 800 g waxy potatoes
• 2 eggs
• 350 ml heavy cream
• 150 g freshly grated cheese (e.g. Gouda)
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• parsley (for garnishing)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Grease an ovenproof dish with butter.
3. 3. Rub the dish with a peeled clove of garlic.
4. 4. Pour boiling water over the tomatoes and let them sit for a short time.
5. 5. Shock the tomatoes with cold water.
6. 6. Peel the skin off the tomatoes.
7. 7. Quarter the tomatoes and remove the core.
8. 8. Cut the tomatoes in half crosswise.
9. 9. Peel the potatoes and wash them.
10. 10. Slice the potatoes thinly or shred them.
11. 11. Layer the potato slices and tomatoes in a shingle pattern in the dish.
12. 12. Whisk the cream with the eggs.
13. 13. Fold in the chopped parsley into the cream mixture.
14. 14. Fold in the grated cheese into the cream mixture.
15. 15. Season the mixture with salt and pepper.
16. 16. Season the mixture with a pinch of nutmeg.
17. 17. Pour the cream mixture over the vegetables in the dish.
18. 18. Bake the gratin in the preheated oven for approx. 40 minutes until golden brown.
19. 19. Garnish the finished gratin with fresh parsley leaves.
20. 20. Serve the gratin hot.

Nutrition per serving

• kcal: 628
• Protein: 20 g · Fett/Fat: 44 g · Carbs: 38 g