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    You are in: Home / Recipes / Potato, Tomato and Onion Gratin Recipe
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    Potato, Tomato and Onion Gratin

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Epi Curious's Note:

    Tomatoes add a bit of color, and onions and white wine add extra flavor to this delicious side dish. Try it with my Baked Salmon with Creole Mustard Sauce, also posted on this site. From Bon Appetit, February, 1994.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring pot of water to boil. Add tomatoes and blanch 10 seconds. Drain tomatoes. Peel, core and slice tomatoes. (Can be made 6 hours ahead; cover and chill).
    2. 2
      Preheat oven to 400°F
    3. 3
      Arrange half the potatoes in a shallow baking dish (15 cup capacity). Season with salt and pepper. Top with half the onions and half the tomatoes. Sprinkle with half the garlic and half the thyme. Season with salt and pepper. Repeat layering with remaining potatoes, onions, tomatoes, garlic and thyme. Season with salt and pepper. Pour wine and olive oil over. Bake until potatoes are tender and almost all the liquid evaporates, about 90 minutes.
    4. 4
      Melt butter in a heavy large skillet over medium-high heat. Add breadcrumbs and saute until golden brown, about 5 minutes. Sprinkle breadcrumbs over gratin. Cool 10 minutes and serve.

    Ratings & Reviews:

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    Nutritional Facts for Potato, Tomato and Onion Gratin

    Serving Size: 1 (342 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 291.6
     
    Calories from Fat 93
    31%
    Total Fat 10.3 g
    15%
    Saturated Fat 2.9 g
    14%
    Cholesterol 7.6 mg
    2%
    Sodium 93.6 mg
    3%
    Total Carbohydrate 41.1 g
    13%
    Dietary Fiber 5.3 g
    21%
    Sugars 6.6 g
    26%
    Protein 5.2 g
    10%

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