This is a classic potatoes gruyere gratin recipe, but with a summery twist. Adding tomato and rosemary adds depth of flavor and brings something light to an otherwise heavy and rich dish. I paired it with a Tuscan red I had from my travels to Italy this past summer.
Rich, warm, savory
Being stuck indoors during quarantine in the midst of a North Carolina spring (i.e. summer but Northern standards) has me craving a mix of comfort and fresh foods. I’m forced to stay home, which inspires me to eat something rich and cozy but it’s also 80 degrees and sunny until 7 PM which has me wanting a bright and fresh dish. When I had the craving for potatoes gruyere gratin, I had to think of how to brighten it up just a bit – and tomatoes were the perfect solution.
Bold fruit, hints of tobacco, mild tannin
I’ll admit my trips to my local wine shop have greatly decreased given the current social distancing circumstances, so I’m going through what I have on hand – and aren’t I lucky that what I happen to have in stock is about 7 bottles of food-friendly Italian reds from Tuscany and Piemonte. I win.
I paired this dish with a Tuscan red from Corzano e Paterno, one of the wineries I toured while in Tuscany. Beautifully balanced, food-friendly, and that classic Italian red of your dreams, this wine is a blend of Sangiovese, Cabernet Sauvignon, and Merlot. Anything similar that you have on hand will do.
Try out the super easy recipe below, and let me know what you thought! Tell me in the comments and give the recipe a 1-5 star rating! Don’t forget to share your dish on Instagram and tag #wholesomm.
Potatoes gratin with heaps of gruyere cheese, rosemary infused cream, caramelized onion and roasted tomato.
- 1/2 lb yukon gold potatoes, thinly sliced
- 1/2 white onion, chopped
- 1/4 cup heavy cream (because I love myself)
- 1/2 cup grated Gruyere (approximate)
- 1/3 cup grated Parmesan (approximate)
- 1 whole tomato, sliced
- 2 sprigs fresh rosemary
- Olive Oil
- 1 large clove of garlic, minced
- Salt & pepper to taste
- 1 tbsp butter (optional)
- Preheat oven to 400 degrees.
- Put a pan with about a tbsp of olive oil over medium heat. Add minced clove of garlic and let cook until aromatic. Add chopped onion. Season with salt and pepper to taste.
- Allow the onion to caramelize, letting them sit and mixing them in long enough intervals to let them brown without burning.
- While onions are caramelizing, heat the heavy cream in a small sauce pan over medium heat. Add rosemary sprigs and allow them to infuse while you prepare the rest of the dish.
- Use butter to grease the pan you’re using to bake your gratin to prevent sticking (and add some delicious fat that will allow the sides to brown and get crisp).
- Do a quick season of your potato slices with a dash of salt. Toss to coat.
- Start to layer your thinly sliced yukon potatoes in an overlapping structure. After one layer, add half the caramlized onions and a few slices of tomato. Add about a third of the grated Gruyere and Parmesan.
- Add a second layer of overlapping potato slices, followed by the remaining caramlized onion, a few more slices of tomato, and another third of the grated Gruyere and Parmesan.
- Before you add the final top layer, remove the rosemary sprigs from your heavy cream and pour over the entire dish. The extra moisture will help cook the interior while it bakes.
- Top the dish off with the final layer of potatoes, a few slices of tomato, and the remaining grated cheese. Make this layer pretty for presentation purposes.
- Put baking dish in oven for ~40 minutes, depending on your oven. You’ll know it is down when the interior is tender (text with a toothpick or fork).
- Let cool, and serve warm!
Keywords: potatoes gruyere gratin, gratin, potato bake, summer comfort food