Potato tomato gratin

Potato tomato gratin

You say tomato, I say potato. we all say tomato potato!
Ingredients
  • I large russet potato sliced thin
  • 2 large tomatoes sliced thin
  • 1/2 cup heavy cream
  • 1 clove garlic
  • grated, chopped rosemary
  • 2 tablespoons parmesan cheese
Instructions
  1. In a bowl mix together: 1/2 cup heavy cream, 1 clove garlic, grated, chopped rosemary, 2 tablespoons parmesan cheese
  2. Toss the sliced potatoes with the cream mixture, season with salt. Place in the bottom of a decorative oven proof gratin dish. Top with tomatoes, season the top with salt.
  3. OK, please don’t tell, but we are going to cheat……..put it into the microwave for 3 minutes, this is really going to speed up the process. Ok you are scared of the micro, i don’t disagree per se, but is that a lap top you are using while chatting on a cell phone? Hmmm, don’t micro on plastic or with plastic. Don’t micro every day, every thing.
  4. Once a year when you make a potato gratin, you gonna cheat it for three minutes. Guess what? It is not gonna kill ya. But go ahead, you can bake it in the oven the entire time.
  5. Then sprinkle with parmesan cheese and place in a pre heated oven for 30 to 45 minutes, or until hot and bubbly and beginning to brown. And yes, you can alternate the potato tomato slices for a more decorative effect…..but…..the potatoes really need to be covered or at least touching the cream, versus the tomato that does not need to be anywhere near the cream, so when you alternate them, the potatoes get a little dry, unless you use way more cream…..just saying.