Potato-Tomato Gratin

Name: Potato-Tomato Gratin
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, olive oil; 2 , onions, halved and sliced thin; , Salt and pepper; 2 , garlic cloves, minced; 1/4 cup, water; 1/2 cup, pitted kalamata olives, chopped; 3 pounds, plum tomatoes, cored and sliced 1/4 inch thick; 2 pounds, russet potatoes, peeled and sliced 1/8 inch thick; 2 teaspoons, minced fresh thyme; 8 ounces, Gruyère cheese, shredded (2 cups)

Side Dishes
Vegetables
Gluten Free
Vegetarian
Casseroles

By Cristin Walsh ･ Appears in Cook's Country April/May 2014

For a sweeter, cleaner, lighter potato gratin, ditch the heavy cream and add tomatoes.

SERVES 6 to 8

TIME 2¼ hours, plus 30 minutes cooling

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