Tomato & Potato Gratin

Cherry tomatoes enrich a cream sauce for thinly sliced potatoes and Parmesan.

Cooking time ≈ 1 h 10 min

Estimated nutrition · Per serving
≈ 290 kcal · Protein 9 g · Carbs 27 g · Fat 17 g

Ingredients

• 5 medium potatoes (about 650–700 g), thinly sliced
• 250–300 g cherry tomatoes, halved
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-2 tbsp tomato paste
• 180 ml heavy cream
• 180 ml milk
• 60–70 g Parmesan, finely grated
• 1 tbsp olive oil
• Salt
• Black pepper
• 1 tsp dried oregano or Italian herbs
• Pinch of chili flakes, optional

Method

1. Slice peeled potatoes about 2 mm thick without rinsing. Soften onion in oil for 5–7 minutes; add garlic for 30 seconds and tomato paste for 1 minute.
2. Add halved tomatoes and seasoning, cooking 4–5 minutes. Pour in cream and milk, then add herbs and optional chilli.
3. Simmer the potatoes gently in the sauce for 10–15 minutes. Off the heat, stir in half the Parmesan.
4. Transfer with all sauce to a greased dish and top with remaining cheese. Bake at 180°C / 355°F for 30–35 minutes, then rest 10 minutes.