Dinner can be a challenge. Finding common ground for everyone.
The general consensus is if we were each stranded on a desert island and could only have one food, potatoes might be a likely choice. You can slice them, dice them, mash them, bake them, french fry them and so much more.
This Tomato, Potato and Leek Gratin recipe is one that brings us all together.
It is super easy to make.
It has a color for added beauty to the dinner.
It tastes amazing.
It also combines three of my favorite flavors and textures: potatoes, tomatoes, and leeks.
The convenience and flavor of Tuttorosso tomatoes are what I think propels this dish. The tomatoes have a beautiful color that really makes this dish stand out. The flavor is just as a vine-ripened tomato from the garden. You can see the difference of Tuttorosso Tomatoes out of the can.
We use Tuttorosso Tomatoes for my Minestrone Recipe and my Authentic Italian Sauce. I consider them to be the secret of the complex flavors and beautiful color of these finished dishes.
So whether you call it “Tomato, Potato and Leek Gratin” or “Potato, Tomato and Leek Gratin” you’re gonna love this dish!
Tomato, Potato, and Leek Gratin Recipe Ingredients:
2 leeks
2 tablespoons butter
1-1/4 tsp salt
5 medium potatoes (I like Yukon gold)
1-1/2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1 (28 ounces) can Tuttorosso No Salt Added peeled Plum Italian Style Tomatoes
1/2 cup fresh basil leaves, packed and torn into pieces
1-1/4 cups Parmigiano-Reggiano cheese
1/2 heavy cream
Tomato, Potato, and Leek Gratin Recipe Directions:
Preheat oven to 400-degrees
Leaving roots intact, slice leeks in half lengthwise.
Rinse under cold water to dislodge any dirt between the layers.
Most dirt is where the leek changes from white to green, about halfway up.
Cut off dark green parts and discard.
Slice the leeks into 1/4-inch half-rounds all the way down to the root.
Discard roots.
Melt butter in a sauté pan over medium-low heat.
Add the leeks and cook until wilted and tender, about 15-20 minutes.
Remove from heat and season with 1/4 teaspoon salt.
Using a mandolin, slice skin-on potatoes into 1/8-inch thick rounds.
Place slices in a bowl of cold water, rinse for 10-seconds and drain.
Place the drained potatoes in a bowl and toss with the olive oil, 1/2 tsp. salt, black pepper, and fresh thyme.
Toss well and set aside.
Drain tomatoes in a colander.
Working over the colander, use your hands to gently open the tomatoes and tear into large, flat chunks.
Place drained tomato pieces into a bowl.
Toss with 1/2 tsp salt, fresh basil, 3/4 cup Parmigiano-Reggiano and heavy cream.
In an 8×8 inch casserole dish or a 9-inch cast-iron pan or a pie plate, spread 1/3 of the leeks in the bottom of the dish.
Layer with 1/3 of the potato slices, shingling them around in a circle until the surface is covered.
Spread 1/3 of the tomato mixture over the potatoes.
Repeat two more times.
Transfer casserole to the oven and bake 35 minutes.
Briefly, remove from oven and sprinkle with remaining cheese.
Return the casserole to the oven and cook for an additional 25 minutes, until the surface is bubbling and the cheese has browned.
Remove from oven and cool for 5 minutes and serve.
Tomato, <g class="gr_ gr_4001 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep" id="4001" data-gr-id="4001">Potato</g> and Leek Gratin #Recipe
Ingredients
- 2 leeks
- 2 tablespoons butter
- 1-1/4 tsp salt
- 5 medium potatoes (I like Yukon gold)
- 1-1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme, chopped
- 1 (28 ounces) can Tuttorosso No Salt Added peeled Plum Italian Style Tomatoes
- 1/2 cup fresh basil leaves, packed and torn into pieces
- 1-1/4 cups Parmigiano-Reggiano cheese
- 1/2 heavy cream
Instructions
- Preheat oven to 400-degrees
- Leaving roots intact, slice leeks in half lengthwise. Rinse under cold water to dislodge any dirt between the layers. Most dirt is where the leek changes from white to green, about halfway up. Cut off dark green parts and discard. Slice the leeks into 1/4-inch half-rounds all the way down to the root. Discard roots.
- Melt butter in a saute pan over medium-low heat. Add the leeks and cook until wilted and tender, about 15-20 minutes. Remove from heat and season with 1/4 teaspoon salt.
- Using a mandolin, slice skin-on potatoes into 1/8-inch thick rounds. Place slices in a bowl of cold water, rinse for 10-seconds and drain. Place the drained potatoes in a bowl and toss with the olive oil, 1/2 tsp. salt, black pepper and fresh thyme. Toss well and set aside.
- Drain tomatoes in a colander. Working over the colander, use your hands to gently open the tomatoes and tear into large, flat chunks. Place drained tomato pieces into a bowl. Toss with 1/2 tsp salt, fresh basil, 3/4 cup Parmigiano-Reggiano and heavy cream.
- In an 8x8 inch casserole dish or a 9-inch cast-iron pan or a pie plate, spread 1/3 of the leeks in the bottom of the dish. Layer with 1/3 of the potato slices, shingling them around in a circle until the surface is covered. Spread 1/3 of the tomato mixture over the potatoes. Repeat two more times.
- Transfer casserole to the oven and bake 35 minutes. Briefly, remove from oven and sprinkle with remaining cheese. return casserole to oven and cook for an additional 25 minutes, until the surface is bubbling and the cheese has browned.
- Remove from oven and cool for 5 minutes and serve.