You say potato, I say GRATIN…Or actually, I say ‘aw-graw-tin.’ That’s how we say it back where I’m from–none of that fancy French!
You say tomato, I say HEIRLOOM. I’ve been grabbing them by the loads at the farmer’s market because they’re at their best this time of year. They may not be uniform in shape, but like a pug puppy that’s so ugly it’s cute, the gnarlier the heirloom, the better the taste. Back home, we eat them by the slice with just plain old salt and pepper–a very viable option. But I’m a sucker for a roasted down tomato. The flavors are so concentrated that it’s like an explosion in each bite (ka-BOOM, baby!). Hell, I even braved turning on the oven for 30 minutes during a heat wave for just one taste of this tomato gratin. And the dish barely even lasted through the photoshoot. #noselfcontrol
Gratins sound posh, but they’re really just something sliced, covered in breadcrumbs/cheese and baked off. I used potatoes in mine because it adds a hearty element that makes it more substantial. You could cook up any basic meat (pork, chicken breast or thighs) and make a special meal out of it when you pair it with this gratin. Not to mention the juices at the bottom of the pan—a perfect little gravy to pour over the meat (bonus!).
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