{Meatless Monday}
I LOVE this recipe. And I wouldn't even say that I LOVE slices of tomatoes normally. I could not believe how delicious the flavor was!! I made it twice in one week. That's how good it was.
With an abundance of tomatoes and red potatoes from our own garden, one day I just googled "Red potato Tomato Recipe" and this is what came up. The recipe called for leeks and Gruyere cheese and I only had yellow onions and mozzarella....but it was amazing anyway.
1 1/2 Tbs. olive oil
3 cups sliced leeks, OR ONE LARGE WHITE ONION, chopped
3 cups sliced leeks, OR ONE LARGE WHITE ONION, chopped
1 1/4 lb. red potatoes, unpeeled, cut into 1/4-inch slices
1/2 tsp. salt
1 1/2 Tbs. olive oil
2 tsp. chopped fresh rosemary, or 1 tsp dried rosemary
1/2 tsp. salt
1 1/2 Tbs. olive oil
2 tsp. chopped fresh rosemary, or 1 tsp dried rosemary
1 tsp. chopped fresh rosemary, or 1/2 tsp dried rosemary
1 1/4 lb. ripe tomatoes, cut into 1/4 inch slices
1 3/4 cups grated Gruyère cheese OR MOZZARELLA
1/2 tsp. salt
Freshly ground black pepper to taste
1 1/2 Tbs. olive oil
1 1/4 lb. ripe tomatoes, cut into 1/4 inch slices
1 3/4 cups grated Gruyère cheese OR MOZZARELLA
1/2 tsp. salt
Freshly ground black pepper to taste
1 1/2 Tbs. olive oil
2/3 cup breadcrumbs mixed with 2 tsp.olive oil
Heat the olive oil in skillet over medium heat. Add the leeks/onions and sauté, stirring frequently, for about 15 minutes. Spread the onions evenly in the bottom of an oiled 2-qt. shallow gratin dish. Let cool.
Meanwhile, in a medium saucepan, cover the potato slices with well-salted water and bring to a boil. Reduce the heat to a gentle boil and cook for 5 minutes or until the potatoes are just barely tender. Drain and rinse under cold water until cool. Pat dry. Toss the potatoes with the salt, olive oil, and rosemary.
Heat the oven to 375°F. Sprinkle 1/2 tsp. (1/4 tsp. dried) of the chopped rosemary over the leeks/onions. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish. Cover the row of tomatoes with a generous sprinkling of Gruyère or Mozzarella. Next, arrange a row of potato slices over the tomatoes. Sprinkle again with cheese. Repeat with alternating rows of tomatoes and potatoes, sprinkling each with cheese, until the gratin is full.
Sprinkle about 1/2 tsp. salt and the remaining 1/2 tsp. rosemary over all and season with pepper. Drizzle with the olive oil. Mix any remaining cheese with the breadcrumb mixture and spread this over the whole gratin. Top with Parmesan, if desired. Cook until the gratin is well-browned all over and the juices have bubbled for a while and reduced considerably, 60 to 65 minutes. Let cool for at least 15 minutes before serving.
Meanwhile, in a medium saucepan, cover the potato slices with well-salted water and bring to a boil. Reduce the heat to a gentle boil and cook for 5 minutes or until the potatoes are just barely tender. Drain and rinse under cold water until cool. Pat dry. Toss the potatoes with the salt, olive oil, and rosemary.
Sprinkle about 1/2 tsp. salt and the remaining 1/2 tsp. rosemary over all and season with pepper. Drizzle with the olive oil. Mix any remaining cheese with the breadcrumb mixture and spread this over the whole gratin. Top with Parmesan, if desired. Cook until the gratin is well-browned all over and the juices have bubbled for a while and reduced considerably, 60 to 65 minutes. Let cool for at least 15 minutes before serving.
Then ENJOY a scrumptious dish full of yummy flavors and creamy cheese and rosemary. Just typing this up makes me want to make it again!!
You all know how much I love roasted vegetables...and this is made even better by the cheese and the breadcrumb topping. So, next time you are looking for a new side dish...try this! You'll love it.
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