In case you missed this side dish the first time, and were not able to download the recipe from the Fresh Festive e-magazine, I am publishing it again . . this time, WITH the recipe down below. If you’re looking for a fantastic side dish for your holiday dinner party or dinner with your family, look no further! You’ve never had scalloped potatoes quite like this.
Every year, for the holidays, there’s sure to be a scalloped potato dish or casserole on our table. This side dish is a great accompaniment to turkey, whole roasted chicken, ham or any protein for that matter. I love the addition of the fresh Sunset Grown Kumatoes, simply unique brown tomatoes, in this recipe. And don’t let the color fool you. These are the best tasting tomatoes I’ve ever tried. They add a slightly sweet and fresh flavor. For me, roasted Kumato tomatoes, with a hint of garlic and a golden brown crust of cheese, is the ultimate topping over scalloped potatoes. Not only do they create a beautiful pattern and topping, but the Kumato tomatoes also enhance the dish well and go wonderfully with the potatoes. This dish is truly inspired by flavor. You’re never going to want plain scalloped potatoes again.
Skin on. Definitely.
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 Kumato tomatoes from Sunset Grown, 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. I really love the layered tomatoes on top. So beautiful.
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!
Tomato and Scalloped Potato Gratin
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!
