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Red Potato & Tomato Gratin with Leeks, Gruyère & Rosemary


Try this gratin with Yukon Gold potatoes or substitute some of the red tomatoes with yellow,

orange, or even green tomatoes.

Serves six to eight as a side dish; four as a main dish.



FOR THE LEEKS:



1-1/2 Tbs. olive oil

3 cups sliced leeks (about 3 large, white and pale green parts only), washed thoroughly



FOR THE POTATOES:



1-1/4 lb. red potatoes, unpeeled, cut into 1/4-inch slices

1/2 tsp. coarse salt; more for boiling the potatoes

1-1/2 Tbs. olive oil

2 tsp. chopped fresh rosemary



TO ASSEMBLE THE GRATIN:



1 tsp. chopped fresh rosemary

1-1/4 lb. ripe tomatoes, cored and cut into 1/4-inch slices

1-3/4 cups grated Gruyère cheese

1/2 tsp. coarse salt

Freshly ground black pepper to taste

1-1/2 Tbs. olive oil

2/3 cup fresh breadcrumbs mixed with 2 tsp. olive oil



To cook the leeks -- Heat the olive oil in a medium skillet (preferably nonstick) over medium heat.

Add the leeks and sauté, stirring frequently, until limp and lightly browned, about 15 min. Spread

the leeks evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval). Let cool.



To cook the potatoes -- 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 min. 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.



To assemble the gratin -- Heat the oven to 375°F. Sprinkle 1/2 tsp. of the chopped rosemary over

the leeks. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices

across the width of the dish. Prop the tomatoes against the dish at a 60-degree angle. Cover the

row of tomatoes with a generous sprinkling of Gruyère. Next, arrange a row of potato slices over

the tomatoes. Sprinkle again with Gruyère. 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 Gruyère with the breadcrumb mixture and spread this

over the whole gratin. Cook until the gratin is well-browned all over and the juices have bubbled for

a while and reduced considerably, 60 to 65 min. Let cool for at least 15 min. before serving.



From Fine Cooking



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