Tomato Potato and Leek Gratin
Potato Tomato and Leek Gratin.
There’s just something extremely comforting about a warm, cheesy, bubbling potato dish isn’t there. I love potatoes all year round but especially during these chilly months when I can’t seem to get warm enough. This is a dish that I had earlier this year when I was fortunate enough to travel to Atlanta with TuttoRosso tomatoes for an event held at Hugh Acheson’s Restaurant, Empire State South. This was one of the dishes he personally prepared for our group, all while wearing pretty amazing socks. Sock game was on point y’all. Yes, I’m a detail person. I notice all the things.
This potato tomato and leek gratin is made using TuttoRosso tomatoes. There is a difference in canned tomatoes. You should try them for yourself to find out. I think you’ll be pleasantly surprised. You definitely don’t have to worry about what’s in their cans. It’s quality all around. They pack their tomatoes in Non-BPA lined cans. They also use a special can liner to lock in the fresh tomato flavor! They d all of this because they know that when you don’t have to worry about what’s in the can, you are free to create the perfect meal!
I’m kinda passionate about good ingredients. I happen to love TuttoRosso tomatoes and were using them long before this trip ; )
Tomato Potato and Leek Gratin
To get the potatoes the same it’s best to use a mandolin for this recipe. I have a small OXO mandolin that I love that does the job quickly and efficiently. You’ll be surprised how often you use one of these (think squash, zucchini, onions, etc.)
Now to take this recipe a step further you could even crack a few eggs on top during the last few minutes of cooking. Because eggs y’all. Imagine a little runny yolk mixing in with the creamy tomato goodness. Swoon. When it comes out of the oven all sexy and steamy, garnish with more fresh herbs and you’ve got yourself a side dish that’s pretty swoon worthy and goes with just about anything.
Recipe provided courtesy of Hugh Acheson and TuttoRosso
- 2 tablespoons unsalted butter
- 2-3 leeks - sliced
- 5 medium potatoes - sliced thinly
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 28 oz. can peeled TuttoRosso plum tomatoes - drained
- 1/3 cup freshly grated Parmesan cheese
- Preheat oven to 400°
- In a skillet heat oil and cook leeks for 8-10 minutes, until sweating and cooked down- remove and set aside.
- Using a mandoline knife, slice potatoes or sweet potatoes thin (1/8 inch thick). Transfer to a bowl and toss with olive oil, salt and pepper
- Roughly chop tomatoes and place in a small saucepan. Heat for 5 minutes. Remove from heat, season with salt and pepper.
- In a cast-iron pan, or other oven safe skillet, begin layering. 1/3 of the potato slices, in a circle until cover. Top with leeks, then spread a 1/3 of the tomato mixture. Repeat 2 additional times.
- Add 1/2 of the optional Parmesan cheese and sprinkle the paprika on top, bake for 35 minutes.
- Add remaining cheese and bake for an additional 10-15 minutes, or until cheese is bubbling and top is golden.
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