Tomato and Scalloped Potato Gratin
Servings: 8 -10
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.