POTATO-TOMATO GRATIN

By akselden

Ingredients

• SAUTE IN 2 T OLIVE OIL:
• 1 yellow onion, thinly sliced
• STIR IN:
• 2 T. garlic, minced
• ADD AND COOK:
• 10 Roma tomatoes, seeded, cut
• into chunks (1 1/2 lbs.)
• 2 t. minced fresh rosemary
• LAYER:
• 4 russet potatoes, sliced 1/8" thick
• Salt and pepper to taste
• Tomato mixture
• 1 cup Swiss cheese, grated

Preparation

Step 1

Preheat oven to 450°; spray a large casserole dish with nonstick spray. Saute onions in a skillet over medium-high heat with olive oil just until soft. Stir in garlic; cook another minute, just until aromatic. Add the tomatoes and rosemary. Continue to cook until
all moisture is evaporated, about 10 minutes. Layer half the sliced potatoes in prepared casserole; season with salt and pepper.
Now top potatoes with half of the tomato mixture and half the cheese. Repeat layering, ending with cheese. Cover gratin with foil and bake 30 minutes. Remove foil and bake 15 more minutes to brown cheese. Let stand 5 minutes to set the cheese before slicing and serving.