Red Potato & Tomato Gratin with Leeks, Gruyère & Rosemary

Red Potato & Tomato Gratin with Leeks, Gruyère & Rosemary
Photo by Mark Ferri

Ingredients

  • 1-½ Tbs. olive oil
  • 1-½ Tbs. olive oil
  • 3 cups sliced leeks (about 3 large, white and pale green parts only), washed thoroughly
  • 1-¼ lb. red potatoes, unpeeled, cut into ¼-inch slices
  • 1 tsp. chopped fresh rosemary
  • 2/3 cup fresh breadcrumbs mixed with 2 tsp.olive oil
  • 1-¼ lb. ripe tomatoes, cored and cut into ¼-inch slices
  • + 6 more ingredients
    • 1-½ Tbs. olive oil
    • 1-¾ cups grated Gruyère cheese
    • ½ tsp. kosher salt
    • ½ tsp. kosher salt; more for boiling the potatoes
    • Freshly ground black pepper to taste
    • 2 tsp. chopped fresh rosemary

Heat the olive oil in a medium skillet (preferably nonstick) over medium heat. Add the leeks and sauté, stirring frequently, until limp and lightly browned, about 15 minutes. Spread the leeks evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval). Let cool. : In a medium sa...

View full recipe at Fine Cooking

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