Reviews        Add Rating & Review

Back to Gratin of Yellow Tomatoes, Potatoes, and Caramelized Onions All Reviews for Gratin of Yellow Tomatoes, Potatoes, and Caramelized Onions - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 teaspoons olive oil 3 large Vidalia onions (2 pounds), thinly sliced 2 teaspoons salt 1/2 teaspoon freshly ground pepper 1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat Pinch of saffron threads, crushed 3 medium Yukon Gold potatoes (1 1/2 pounds), sliced paper thin 4 teaspoons minced garlic 1 tablespoon finely chopped fresh oregano 1 tablespoon finely chopped fresh thyme Vegetable-oil cooking spray 3 yellow tomatoes (1 3/4 pounds), sliced into 1/2-inch-thick rounds 1 tablespoon freshly grated Parmesan

Cook’s Notes The gratin has a lovely golden color when yellow tomatoes are used, but red ones can be substituted.

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 teaspoons olive oil 3 large Vidalia onions (2 pounds), thinly sliced 2 teaspoons salt 1/2 teaspoon freshly ground pepper 1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat Pinch of saffron threads, crushed 3 medium Yukon Gold potatoes (1 1/2 pounds), sliced paper thin 4 teaspoons minced garlic 1 tablespoon finely chopped fresh oregano 1 tablespoon finely chopped fresh thyme Vegetable-oil cooking spray 3 yellow tomatoes (1 3/4 pounds), sliced into 1/2-inch-thick rounds 1 tablespoon freshly grated Parmesan

Directions

Heat olive oil in a large skillet over medium-low heat. Add onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook until soft and caramelized, stirring occasionally, about 30 minutes. Remove from heat and set aside.

Heat oven to 350 degrees. Meanwhile, in a small saucepan, heat stock and saffron over low heat until the stock turns yellow and is infused with saffron, about 3 minutes. Remove from heat and set aside.

Combine potatoes, garlic, oregano, and thyme in a large bowl and add the saffron-infused stock. Gently toss with a rubber spatula to combine well.

Spray a 12-inch gratin dish with vegetable-oil spray and arrange half the potato mixture evenly in the dish. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper and spread the caramelized onions over potatoes. Arrange tomato slices on top of the onions and season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Layer remaining half of the potatoes over tomatoes and sprinkle with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. If any stock remains in the bowl, pour it over the gratin.

Cover gratin with aluminum foil and bake for 1 hour. Remove foil, baste with juices from pan, sprinkle with Parmesan, and bake, uncovered, until the top is golden brown and crisp, about 20 to 25 minutes more. Let stand for about 15 minutes before serving. This dish can be made up to 4 hours in advance and served at room temperature or reheated in a 300 degrees oven for 15 minutes.

Cook’s Notes The gratin has a lovely golden color when yellow tomatoes are used, but red ones can be substituted.

Cook’s Notes

The gratin has a lovely golden color when yellow tomatoes are used, but red ones can be substituted.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Gratin of Yellow Tomatoes, Potatoes, and Caramelized Onions

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Gratin of Yellow Tomatoes, Potatoes, and Caramelized Onions

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest