Heirloom Tomato & Potato Gratin

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!).

heirloom tomatoes

instructions for how to make tomato gratin recipe

Heirloom tomato potato gratin recipe


Heirloom Tomato & Potato Gratin

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 6-8 servings

A rustic side dish with flavorful heirloom tomatoes and hearty potatoes roasted in the oven to perfection.


  • 3-4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 3 large heirloom tomatoes
  • 2 small to medium potatoes
  • 8 sprigs fresh thyme
  • 1 teaspoon dried basil
  • 2 tablespoons seasoned breadcrumbs
  • 1-2 tablespoons grated parmesan cheese
  • salt & pepper, to taste
  • Other Equipment
  • 9x13 rimmed baking pan
  • cutting board or flat, clean surface
  • aluminum foil
  • large serrated knife


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Drizzle half the olive oil evenly over the bottom of the pan. Sprinkle in half the garlic and some salt & pepper.
  3. Slice the potatoes as thinly as possible, about 1/8 inch thick, and set aside. Slice the tomatoes about 1/4 to 1/2 inch thick.
  4. Layer the tomatoes and potatoes in the baking pan.
  5. Remove the leaves from the thyme and sprinkle atop the tomatoes and potatoes, as well as the dried basil, remaining garlic and just a bit of salt & pepper. Top with breadcrumbs and parmesan cheese.
  6. Cover with aluminum foil and place in the oven for 20 minutes.
  7. Uncover and place back in the oven for 25 more minutes. Allow to cool for a few minutes before serving.


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