Best 11 Potatoes And Tomatoes Au Gratin Recipes

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Indulge in a delightful culinary journey with our collection of potato and tomato au gratin recipes. These delectable dishes seamlessly blend the earthy flavors of potatoes with the vibrant tang of tomatoes, creating a symphony of flavors that will tantalize your taste buds. From classic French gratins to modern twists on this timeless dish, our recipes offer a diverse range of options to suit every palate. Discover the creamy decadence of our classic potato and tomato au gratin, where layers of thinly sliced potatoes and ripe tomatoes are enveloped in a rich and flavorful cheese sauce. Elevate your gratin experience with our gourmet variations, such as the bacon and leek potato and tomato au gratin, where smoky bacon and aromatic leeks add an extra layer of savory goodness. For a vegetarian delight, try our zucchini and tomato potato au gratin, where tender zucchini ribbons replace potatoes, creating a lighter and equally delicious gratin. And for those who love a spicy kick, our harissa potato and tomato au gratin infuses the dish with a vibrant North African flavor. With our detailed instructions and helpful tips, you'll be able to effortlessly create these mouthwatering gratins in your own kitchen. Impress your family and friends with these culinary masterpieces, and elevate your next meal to an unforgettable dining experience.

Here are our top 11 tried and tested recipes!

PROVENCAL POTATO GRATIN



Provencal Potato Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 11

4 large clove garlic, smashed
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, sliced
1 red pepper, peeled, seeded and diced (3/4 cup)
1/4 cup dry white vermouth
2 pounds Yukon gold or other waxy potatoes (about 4 to 5), peeled
1 cup water
1/2 cup chopped fresh basil leaves
1 pound plum tomatoes
Kosher salt and freshly ground black pepper
1/3 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Rub 1 of the garlic cloves all over the inside of a large 1 1/2 quart oval casserole dish. Smear some of the olive oil all over the inside of the dish. Mince the rest of the garlic.
  • Heat the rest of the oil in a saucepan over medium heat. Add the garlic, onion, and pepper, season with the salt and pepper, and cook until tender, about 8 minutes. Add the vermouth and simmer to reduce by about half.
  • Using a mandoline or vegetable slicer, slice the potatoes about 1/8-inch thick and add them to the pan with the water, salt, pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture has thickened slightly, about 2 minutes.
  • Stir in the basil.
  • Transfer the mixture to the prepared baking dish and shake the pan to distribute the potatoes evenly. Season with salt and pepper. Slice the tomatoes about a 1/4-inch thick and arrange them in a shingled pattern on top of the potatoes. Season with salt and pepper and drizzle with olive oil.
  • Bake, uncovered, until the potatoes are tender about 1 1/2 hours. Sprinkle the cheese over the top and bake until brown and bubbly, about 15 minutes more. Remove from the oven and let casserole cool 10 minutes before serving. This can also be served at room temperature.

SIMPLE AU GRATIN POTATOES



Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

POTATOES AND TOMATOES AU GRATIN



Potatoes and Tomatoes Au Gratin image

This is really a meal in itself, rich and delicious, and doesn't need anything more than a green salad and beverage of choice.

Provided by evelynathens

Categories     One Dish Meal

Time 55m

Yield 6-8 sidedish servings, 4 serving(s)

Number Of Ingredients 9

12 slices bacon
1 lb potato, peeled thinly sliced, boiled in salted water 8 minutes and drained on paper
2 lbs tomatoes, thinly sliced
1/2 lb cheddar cheese, grated
1/2 cup breadcrumbs
4 tablespoons minced parsley
1 1/2 tablespoons minced chives
butter
1/2 cup cream

Steps:

  • Grill bacon until crisp and crumble.
  • Preheat oven to 375F and butter an earthenware dish.
  • Combine cheese and breadcrumbs, parsley, chives and season (I often add a minced clove of garlic, too).
  • First put a layer using 1/2 of the potatoes, then 1/3 of the tomatoes, sprinkle with 1/2 of cheese and 1/2 of bacon; repeat layering one more time in the same manner; finally, top with remaining tomatoes; drizzle cream over.
  • Bake 40-45 minutes, until tender and browned.

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

POTATO-TOMATO GRATIN



Potato-Tomato Gratin image

Provided by Food Network

Categories     side-dish

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil
6 cups thinly sliced onions (about 1 1/2 pounds)
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 1/4 pounds Yukon gold potatoes, peeled
1/2 cup heavy cream
2 1/4 pounds ripe tomatoes
1 pound gruyere cheese, cut in 1/4-inch-thick slices
1/2 cup pitted black cured olives
1/4 cup sliced fresh opal basil

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large saute pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and then add the onions, 1 teaspoon thyme, 1 teaspoon salt and some pepper. Cook 6 minutes, stirring often, and then turn the heat down to medium. Add the butter, and cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize. Turn the heat down to low and continue cooking for about 10 minutes, stirring often, until the onions are a deep golden brown. Remove the pan from the heat and set aside.
  • Use a mandoline to slice the potatoes into 1/8-inch-thick rounds. Toss them with the cream, 1 teaspoon thyme, 1 teaspoon salt and some pepper.
  • Cut the tomatoes into 1/4-inch-thick slices. Arrange them on a plate and season with 1 teaspoon salt and some pepper.
  • Place half the caramelized onions in an even layer in a 9-by-9-inch (or equivalent) gratin or baking dish. Arrange one layer of alternating potatoes and tomatoes on top of the onion layer. Layer a couple of slices of cheese and scatter some olives over the cheese. Drizzle with 2 tablespoons of the cream from the potatoes and 1 tablespoon olive oil. Season with 1 teaspoon salt, a healthy pinch of pepper, 1/2 teaspoon thyme and half the basil.
  • Scatter the rest of the caramelized onions over the potatoes and tomatoes. Arrange another layer of potatoes, tomatoes and cheese on top; make this layer pretty, because it will be the top of your gratin. Pour the remaining cream from the potatoes and the remaining 1 tablespoon olive oil over the potatoes and tomatoes. Season with 1/4 teaspoon salt, a pinch of pepper, and the remaining 1/2 teaspoon thyme, olives and basil. Press the vegetables down with your fingers. The cream and oil will come up through the layers and coat the vegetables evenly.
  • Cover the baking dish tightly with aluminum foil. Bake until the potatoes are tender when pierced, about 2 hours. Remove the gratin from the oven and uncover it, being careful of the steam.
  • Turn the oven up to 450 degrees F and return the gratin, uncovered, to the oven. Cook until the juices have thickened and the top is nice and golden brown (as in "gratineed"), another 25 to 30 minutes.

JULIA CHILD'S PROVENçAL POTATO GRATIN



Julia Child's Provençal Potato Gratin image

Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.

Provided by Julia Moskin

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

2 to 3 onions, thinly sliced (2 heaping cups)
1/4 cup extra-virgin olive oil, more for drizzling
Salt and freshly cracked black pepper
1 1/2 pounds ripe tomatoes, seeded and cut into strips about 3/8-inch wide
1 2-ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately)
2 large cloves garlic, smashed and peeled
1 tablespoon fresh herbs, such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence
About 2 pounds thin-skinned, waxy potatoes like Yukon Gold, sliced 1/8-inch thick (6 to 7 cups)
1/2 cup grated Parmigiano-Reggiano or Gruyère

Steps:

  • Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
  • In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
  • In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
  • If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
  • Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams

PERFECT POTATOES AU GRATIN



Perfect Potatoes au Gratin image

For a hearty side dish, make Ree Drummond's Perfect Potatoes au Gratin recipe from The Pioneer Woman on Food Network. Sharp cheddar and green onions add flavor.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h10m

Yield 16 servings

Number Of Ingredients 9

2 tablespoons butter, softened
8 large russet potatoes, scrubbed clean
3 cups heavy cream
1 cup whole milk
1/4 cup all-purpose flour
2 teaspoons salt
Freshly ground black pepper
2 cups freshly grated sharp Cheddar
2 green onions, sliced thin (white and light green parts only)

Steps:

  • Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
  • Slice the potatoes into sticks, and then cut the sticks to create a dice.
  • Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
  • Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.

POTATOES AU GRATIN



Potatoes au Gratin image

The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.

Provided by Mark Bittman

Categories     dinner, casseroles, vegetables, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

3 to 4 pounds potatoes, peeled and cut into 1/4-inch slices
Kosher salt and black pepper
2 tablespoons unsalted butter
2 to 3 cups half-and-half or heavy cream
1/4 cup grated Parmesan or Gruyère
Pinch of nutmeg (optional)

Steps:

  • Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
  • Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
  • Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
  • Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.

RICH AND CREAMY POTATOES AU GRATIN



Rich and Creamy Potatoes Au Gratin image

These are the easiest, creamiest potatoes au gratin I have ever had... YUM!

Provided by Celeste

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

3 pounds Yukon Gold potatoes, peeled and very thinly sliced
3 cloves garlic, minced
¾ teaspoon salt
1 cup heavy cream, divided
freshly ground black pepper to taste
freshly grated nutmeg to taste
2 cups freshly shredded Gruyere cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
  • Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
  • Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

Nutrition Facts : Calories 352 calories, Carbohydrate 32.1 g, Cholesterol 70.5 mg, Fat 20 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 12.1 g, Sodium 330.5 mg, Sugar 0.2 g

PROVENCAL TOMATO POTATO GRATIN



Provencal Tomato Potato Gratin image

Categories     Potato     Tomato     Side     Bake     Broil     Vegetarian     Quick & Easy     Casserole/Gratin     Basil     Summer     Vegan     Thyme     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

10 tablespoons extra-virgin olive oil
2 lb medium tomatoes (about 6), cut crosswise into 1/2-inch-thick slices
About 13/4 teaspoons salt
1 teaspoon black pepper
2 lb medium red potatoes, scrubbed well
1 garlic clove
1/2 cup plain fine dry bread crumbs
1/4 cup finely chopped fresh basil
1 1/2 teaspoons chopped fresh thyme
Special Equipment
a 3-qt shallow flameproof gratin or casserole dish (about 2 inches deep; not glass)

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20 minutes.
  • While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with 5 tablespoons oil in a large bowl.
  • Remove tomatoes from oven and put oven racks in upper and lower thirds of oven. Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast potatoes, switching position of pans halfway through roasting, until tender, about 16 minutes total.
  • While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
  • Preheat broiler.
  • Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute (crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at room temperature.

FIRE ROASTED TOMATO AU GRATIN POTATOES



Fire Roasted Tomato au Gratin Potatoes image

Just a few ingredients and one step to make this delicious potato side dish-perfect with roasted or grilled meat.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 5

Number Of Ingredients 2

1 box (6.2 oz) Betty Crocker™ Ultimate au gratin potatoes
1 can (14.5 oz) fire-roasted diced tomatoes, drained

Steps:

  • Make potatoes as directed on box except stir in drained tomatoes before baking.

Nutrition Facts : Calories 120, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are best for this dish, as they hold their shape well and become tender when cooked.
  • Slice the potatoes thinly: This will help them cook evenly and quickly.
  • Don't overcrowd the pan: When browning the potatoes, make sure to leave enough space between them so that they can cook evenly.
  • Use a good quality cheese: Gruyère or Parmesan cheese are both excellent choices for this dish.
  • Don't overcook the potatoes: They should be tender but still have a slight bite to them.
  • Serve immediately: Potatoes au gratin is best served hot out of the oven.

Conclusion:

Potatoes au gratin is a classic French dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its creamy, cheesy sauce and crispy potato topping, this dish is sure to be a hit with everyone at your table.

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