Baked Potato & Tomato Gratin for Lunch
Following up on my cooking mania this week. I’ve decided to bake something that doesn’t take much of a preparation time, has white sauce, healthy but quiet fulfilling (i.e., contains carbs, duh!) all at the same time.
I looked online and found an amazing one here, but of course, I altered the recipe & did it my way..
Ingredients: 5 tbsp virgin olive oil, 6 cups of thinly sliced onion rings, 1 tbsp fresh thyme leaves, 1 tbsp light & unsalted Butter, 5 medium-sized potatoes (I didn’t peel mine), 1/2 cup light cooking crème, 3 medium/ sized tomatoes (choose ones with a diameter approximately equal to that of the potatoes), 1/4 cup slices basil, Salt & pepper to taste, parmesan or Gruyère cheese as a topping.
Directions: Place a pan over high heat until hot, then add 3 tablespoons olive oil, the onions, 1 teaspoon thyme, 1 teaspoon salt, and some pepper. Cook for 6 minutes, stirring often, then turn down the heat to medium and add the butter. Cook an additional 10-15 minutes until the onions start to caramelize. Turn the heat down to low and continue cooking until the onions are a deep golden brown, another 5-10 minutes. Turn the heat off and set aside.
Pre-heat the oven to 180 degrees C. Slice potatoes into around 2cm thickness, and put them in a bowel with the cream, 1 tbsp thyme, 1 tbsp salt and some black pepper. Slice the tomatoes into 1cm thick rounds as well, and season them with salt & pepper.
To layer the gratin, first add half caramelized onions in an even layer at the base of the baking dish, and add the potatoes and tomatoes in an alternating way, then sprinkle some cream (from the leftover potato bowl), and one tbsp olive oil. Season with a dash of salt, black pepper, thyme and half the basil. Repeat the layering with the remaining ingredients, making sure the top layer looks pretty!
Press the layers slightly with your fingers, the cream should come up & coat the layers evenly.
Cover the baking dish with aluminum foil, and bake for 1 1/2 to 2 hours, or until potatoes are soft when pierced. Then turn the heat up to 230 degrees C, uncover the gratin, and bake for another 25 minutes, until top is golden brown. Then add the cheese on top. Bake for 5 minutes until cheese is molten.. & Sahtein! :)