Servings: six to eight as a side dish; four as a main dish.
Try this gratin with Yukon Gold potatoes or substitute some of the red tomatoes with yellow, orange, or even green tomatoes.
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Make Ahead Tips
ou can fully cook this gratin several hours ahead, let it cool, and then reheat it again before serving.
A brilliant recipe. The gratin is absolutely delicious--without any cream or butter. When I first read the recipe,potatoes and tomatoes didn't seem like the best complements, but they work wonderfully together here, and rosemary is just the right herb. Highly recommended.
This is a hit everytime I make it. I've been sharing the recipe everywhere. Make sure you slice the potatoes at least a quarter inch thick (as stated)- any thinner and they won't hold up to patting dry and tossing and you'll be layering them onto the casserole in handfuls. The microwave suggestion is a great one - I'll try that next time.
This gratin is absolutely delicious -- I have made it many times and am never disappointed. It has been a hit with all our family and friends! I microwave my red potatoes instead of boiling them so the gratin will not have too much moisture.
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