As the weather turns cooler, farmers' markets fill with freshly dug potatoes and leeks. We love combining the two in a hearty potato gratin—it's a perfect partner for any hearty meal. But sometimes even the best cold-weather fare can veer into heavy, starchy territory. Enter Tuttorosso's vine-ripened Peeled Plum Italian Style Tomatoes, which add a bright accent to the creamy, cheesy classic. Time to turn up the oven and break out your casserole dish for a satisfying side that has all the comforts of autumn with a tangy, colorful burst of summer sweetness.
For more recipes, visit TuttorossoTomatoes.com
Tomato, Potato, and Leek Gratin
Serves 6-8, as a side
Ingredients:
- 2 large leeks
- 3 tablespoons butter
- 1 1/4 teaspoon kosher salt
- 5 medium Yukon gold potatoes (about 1 pound)
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves, chopped
- 1 28-ounce can No Salt Added Tuttorosso Peeled Plum Italian StyleTomatoes
- 1/2 cup packed fresh basil leaves, torn into pieces
- 1 1/4 cup grated Parmigiano-Reggiano cheese
- 1/2 cup heavy cream
Procedures:
1. Preheat the oven to 400°F.
2. Leaving roots intact, slice leeks in half lengthwise. Rinse under cold water to dislodge any dirt between the layers. Most dirt is where the leek changes from white to green, about halfway up. Cut off dark green parts and discard. Slice the leeks into 1/4-inch half-rounds all the way down to the root. Discard roots.
3. Melt the butter in a sauté pan over medium-low heat. Add the leeks and cook until wilted and tender, about 15-20 minutes. Remove from heat and season with 1/4 teaspoon kosher salt.
4. Using a mandolin, slice skin-on potatoes into 1/8-inch thick rounds. Place slices in a bowl of cold water, rinse for 10 seconds, and drain. Place drained potatoes in a bowl and toss with 1 1/2 tablespoons of olive oil, 1/2 teaspoon of the salt, black pepper, and fresh thyme. Toss well and set aside
5. Drain Tuttorosso tomatoes in a colander. Working over the colander, use your hands to gently open the tomatoes and tear into large, flat chunks. Place drained tomato pieces into a bowl. Toss with the remaining 1/2 teaspoon of salt, fresh torn basil, 3/4 cup Parmigiano-Reggiano, and heavy cream.
6. In an 8x8-inch casserole dish or a 9-inch cast-iron pan or pie plate, spread 1/3 of the leeks in the bottom of the dish. Layer with 1/3 of the potato slices, shingling them around in a circle until the surface is covered. Spread a 1/3 of the tomato mixture over the potatoes. Repeat two more times.
7. Transfer casserole to the oven and bake 35 minutes. Briefly remove from oven and add remaining 1/2 cup of Parmigiano-Reggiano. Return casserole to oven and cook for another 25 minutes, until the surface is bubbling and the cheese has browned.
7. Remove from oven, cool for 5 minutes, and serve.