RECIPE: Creamy Potato and Green Tomato Gratin from Malibu FarmsJune 27, 2018
Craving the comfort of potatoes, but the heat’s got you beat?
Last month, we featured Helene Henderson of Malibu Farms, and we were lucky that she shared a couple of recipes with us. Her Creamy Potato and Green Tomato Gratin combines the comfort food that is potato gratin with the freshness of green tomatoes. After all, prime tomato season is right around the corner.
A note from Helene: Potato gratin can be a little heavy, so making it half tomato really lightens up the dish. It is a great use for early green tomatoes, but red will work just fine, too. This gratin can be prepared in advance. When you’re ready, just pop it in the oven to finish.
- 1⁄2 cup heavy cream
- 1 garlic clove, grated
- 1 tablespoon chopped rosemary
- 2 tablespoons grated Parmesan cheese
- 2 large russet potatoes, sliced thin
- 2 large tomatoes, sliced thin
Preheat your oven to 400 degrees Fahrenheit.
In a bowl, mix together the heavy cream, garlic, rosemary and Parmesan cheese. Toss in the sliced potatoes and season lightly with salt (about ¼ teaspoon).
Place potato mixture in the bottom of a decorative, microwave-safe, ovenproof gratin dish. Arrange the tomatoes on top of the potatoes and season lightly with salt.
Now for a little cheat: Microwave the dish for four minutes. This will help speed up the cooking process.
Finish the casserole in the oven at 400 degrees for 20 minutes. You can bake the dish without using the microwave first, but to cook the potatoes through without burning them, you will need to cover it and bake at a lower temperature (350 degrees).
Enjoy! Makes 4 servings.