Tomato and Scalloped Potato Gratin

In case you missed this side dish the

Cream sauce with a hint of dijon mustard. So delicious.  Layer the potato slices at the bottom of the casserole dish in an overlapping pattern and season with salt and pepper. Top the potatoes with a thin layer of the crème fraîche and Dijon mustard mixture, sprinkle on some fresh thyme and the gruyère cheese. Repeat this process two more times.

Bake, uncovered, for 45 minutes. During the last 10 minutes, remove the casserole dish from the oven.

Top with the

Bake for the remaining 10 minutes and then broil (full broil at 500 degrees) for 2-3 minutes, keeping a close eye to ensure the casserole does not burn. This helps to create the nice, golden crust on top. Let cool for at least 10-15 minutes before cutting and serving.

Wishing everyone a fabulous holiday season!! Enjoy it!

Print Recipe

Tomato and Scalloped Potato Gratin

Course: Side Dish

Servings: 8 -10

Author: Hip Foodie Mom

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Ingredients

• Non-stick cooking spray
• 2 pounds Russet potatoes; washed unpeeled and cut into ⅛-inch thick slices (for best results, use a mandoline slicer)
• 1 cup crème fraîche
• ¼ cup Dijon mustard
• Salt and freshly ground black pepper
• 1- 1 ½ cups freshly grated Gruyère cheese + more if desired split
• 2-3 sprigs fresh thyme; leaves only split
• 5-6 medium sized Kumato tomatoes; sliced
• 1-2 fresh garlic cloves; minced or finely chopped
• light drizzle of extra virgin olive oil
• ¼ cup breadcrumbs

Instructions

• Preheat the oven to 375 degrees. Spray a casserole dish with non-stick cooking spray and set aside. Using a small mixing bowl, combine the crème fraîche and Dijon mustard and set aside.
• Layer the potato slices at the bottom of the casserole dish in an overlapping
• pattern and season with salt and pepper. Top the potatoes with a thin layer of the crème fraîche and Dijon mustard mixture, sprinkle on some fresh thyme and the gruyère cheese. Repeat this process two more times.
• Bake, uncovered, for 45 minutes. During the last 10 minutes, remove the casserole dish from the oven and top with the Kumato tomato slices, overlapping the Kumato tomatoes slightly to create a pretty pattern. Top the Kumato tomatoes with the garlic, very light drizzle of extra virgin olive oil, breadcrumbs, fresh thyme and the remaining gruyère cheese.
• Bake for the remaining 10 minutes and then broil (full broil at 500 degrees) for 2-3 minutes, keeping a close eye to ensure the casserole does not burn. This helps to create the nice, golden crust on top. Let cool for at least 10-15 minutes before cutting and serving.

And if you missed downloading the Fresh Festive e-magazine  the first time, you can download it now. It’s filled with holiday tips and a bunch of great recipes.  Click here to download.

Happy Holidays!