Red Potato & Tomato Gratin with Leeks, Gruyère & Rosemary

Ingredients

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

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