Red Potato, Onion and Tomato Gratin
Created on 7/3/2011

3 lbs of baby red potatoes, scrubbed well and sliced 1/8” thick

1 large Vidalia onion or red onion - cut in half-moon slices

3 large tomatoes, seeded and sliced in half-moon slices, lightly salted

1 cup of grated tomato basil pine nut cheese – I bought this cheese from the cheese vendor at the market – they specialize in this type of cheese but you can use any cheese you like, a nice sharp white cheddar cheese, or Parmigiano Reggiano cheese are excellent choices

Fresh Thyme

Olive Oil

Salt / Pepper

I used the steamer because it is extremely healthy, low fat and it helps cut down on the cooking time in the oven for the potatoes. I find that steaming the potatoes brings more flavor than par-boiling the potatoes for 10 minutes.

In a steamer, add the sliced red potatoes and steamed for about 5 to 7 minutes until semi-soft. Remove from the heat – set aside uncovered. In a sauté pan over medium heat, heat up about 2 tablespoons of olive oil and add the half moon onion slices. Sprinkle salt on the onions as it will help make the onions sweat.  Cook the onions for about 10 minutes or until caramelized.

In a casserole dish, single layer the steamed potato, half the onions and half the tomatoes.

Sprinkle with half the grated cheese.

Season lightly with salt and pepper and repeat the 2nd layer with steamed potato, onion, tomato and grated cheese.

Sprinkle the top very lightly with olive oil and with fresh thyme.

Bake at 350 degrees uncovered for about 40 minutes – the cheese should be melted and brown. The tomatoes have that roasted look.