Provencal Summer Potato and Tomato Gratin

Page 157

(2 reviews)

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Tags: summer delicious challenge

Recipe Review

A lovely and filling dish - with the flavor of summer. I used half yukon gold and half red-skinned new potatoes, unskinned. And I used a combination of different tomato types - some roma, but mostly heirlooms of various kinds.

I followed Zosia's advice and didn't use the rosemary twigs. Instead, I minced fresh rosemary leaves, and sprinkled them over the top of the tomatoes.

The gruyere is such a flavorful cheese, it really set off the dish. I heeded Zosia's advice, and added the cheese only in the last 10 minutes. That got it melty, and then the broiled made it look good.

As Zosia said, relatively little effort for a large amount of tasty food. Four of us ate 1/2 of this dish - but we also had soup and kale.

(2) useful  

Comments

Zosia - 29th September 2012
I'm glad you liked it.

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