Potato Gratin With Oven Dried Tomatoes Recipe

Name: Potato Gratin With Oven Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oven Dried Tomatoes; 3/4 pound cherry tomatoes; 1 1/2 teaspoons sea salt; 1/2 teaspoon sugar; 2 tablespoons chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 2 cloves of garlic, sliced thin; Potatoes and Gratin Topping; 1 pound potatoes; 6 small anchovy filets, packed in olive oil; 1/4 cup extra virgin olive oil; 1/3 cup fresh grated pecorino cheese; 1 teaspoon dried oregano; 3 tablespoons bread crumbs

Servings: persons

Oven Dried Tomatoes
3/4 pound cherry tomatoes
1 1/2 teaspoons sea salt
1/2 teaspoon sugar
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 cloves of garlic, sliced thin
Potatoes and Gratin Topping
1 pound potatoes
6 small anchovy filets, packed in olive oil
1/4 cup extra virgin olive oil
1/3 cup fresh grated pecorino cheese
1 teaspoon dried oregano
3 tablespoons bread crumbs

1
Preheat oven to 300u00b0F.
2
Cut the cherry tomatoes in half, and place them cut side up on a baking sheet.
3
Mix the salt with the sugar, and sprinkle the mixture evenly over the cherry tomatoes. Top with the rosemary, thyme, and garlic.
4
Dry the tomatoes in the preheated oven for one hour, with the door propped open one inch by using a cork. The tomatoes should lose most of their moisture, but should still be slightly moist and meaty.
5
Peel the potatoes, and boil them in a pot of lightly salted water, until they are fork tender. Approximately 10 to 12 minutes.
6
Drain the potatoes, and set them aside to cool. Once cooled, cut the potatoes into 1/2 inch thick slices.
7
Mince the anchovy filets and set aside.
8
Preheat the oven to 350u00b0F.
9
Grease a 12 inch round casserole dish lightly with olive oil.
10
Scallop the potatoes on the bottom of the casserole. Top with the oven dried tomatoes. Sprinkle half the pecorino cheese and and half the dried oregano.
11
Drizzle this layer with 2 tablespoons of the olive oil. Next, sprinkle the minced anchovies evenly over the layer.
12
Mix the remaining pecorino with the bread crumbs and sprinkle over the top of the entire casserole. Finish by sprinkling the rest of the dried oregano over the cheese/bread crumb mixture, and finally the remaining olive oil.
13
Bake in the preheated oven until the upper layer of the gratin is golden brown and crisp on top. Approximately 20 to 25 minutes.

1090

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Oven Dried Tomatoes, 3/4 pound cherry tomatoes, 1 1/2 teaspoons sea salt, 1/2 teaspoon sugar, and more.

Yes, Potato Gratin With Oven Dried Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Gratin With Oven Dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions