Photo: freerecipes.org
Gratin is a widely-used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. It originated in French cuisine and is usually prepared in a shallow dish of some kind.
After you know some more about our today’s dish, I think you’ve already be interested in my dish so let’s bake it together.
Kitchenware
- Casserole dish
- Knife
- 1 teaspoon of thyme, divided
- 1 table spoon of unsalted butter if desired
- 2 tablespoons of olive oil
- 1/2 cup of white wine
- 1 cup of vegetable broth
- 1 1/2 lbs ripe tomatoes, sliced thin
- 2 1/2 lbs red potatoes, peeled and cut into slices
- 1 medium onion, sliced thin
- 4 garlic cloves, diced
- Salt and pepper to taste
- Grease a square casserole dish on the bottom.
- Put the onion slices at the bottom of the casserole and lay 1/2 of the potato slices on top of the onions.
- Add 1/2 teaspoon of thyme, the salt and pepper.
- Take the tomato slices on the top of that.
- Sprinkle with the garlic. Add more salt and pepper and the remaining thyme. Then, place the remaining potato slices on top.
- Spread the olive oil evenly over the casserole.
- Add the wine.
- Place enough broth in the casserole to bring the liquid 3/4 up the sides of the casserole. Dot the top with butter if desired.
- Preheat oven to 375 degrees.
- Cover the casserole with foil and bake for 45 minutes.
- Remove the foil and make sure that the top layer of potatoes are starting to tender and they should be moist to the touch.
- Continue baking uncovered for 45 minutes or until golden brown.
- When done you should be able to insert a knife through the middle with no resistance.