For a sweeter, cleaner, lighter potato gratin, ditch the heavy cream and add tomatoes.
Why This Recipe Works
Fresh tomatoes add great flavor to potato gratin, but they also add lots of moisture. For a clean flavor profile, we nixed the cream for this Provence-inspired dish. Broth was a better fit, but as it turned out, the juice from the tomatoes alone provided enough moisture to cook the potatoes to tenderness. Caramelized onions, kalamata olives, and fresh thyme add even more Mediterranean flavor to this gratin, and a topping of nutty Gruyère cheese is the finishing touch.
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