Potato Tomato Gratin Recipe

Potato Tomato Gratin
Ingredients: Serve 6 to 8
2 tablespoons olive oil
2 onions, halved and sliced thin salt and pepper
2 garlic cloves, minced
¼ cup water
½ cup pitted kalamata olives, chopped
3 pounds plum tomatoes, cored and sliced ¼ inch thick
2 pounds russet potatoes, peelet and sliced 1/8 inch thick
2 teaspoons miced fresh thyme
8 ounces Gruyere cheese, shredded (2 cups)

Procedures:

• Adjust oven rack to upper middle position and heat oven to 400 degree. Grease 13 by 9 inch baking dish. Heat oil in 12 inch skillet over medium heat until shimmering. Add onions, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until soft and golden brown, 15 to 20 minutes.
• Add garlic and cook until fragrant, about 30 seconds. Add water and cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Off heat, stir in olvies; set aside.
• Shingle half of tomatoes in even layer in prepared dish. Shingle half of poatatoes over tomatoes and sprinkle 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper over top. Spread onion mixture evenly over potatoes. Sprinkle remaining 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper over top.
• Bake, uncovered, for 1 hour. Sprinkle with Gruyere and continue to bake until cheese is browned and bubbly and potatoes are completely tender, 25 to 30 minutes longer. Let cool for 30 minutes. Serve.