Potato and Tomato Brie Gratin
63 people added this to their Recipe Box
Potato and Tomato Brie GratinCreamy Canadian Brie cheese melts to make a rich sauce. Make sure the tomatoes are ripe, sweet and tasty for this unusual cheese gratin.4 user reviews.
Potato and Tomato Brie Gratin
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 345345 cal |
| pro | 14 g14g pro |
| total fat | 19 g19g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 31 g31g carb |
| fibre | 3 g3g fibre |
| chol | 52 mg52mg chol |
| sodium | 750 mg750mg sodium |
| potassium | 768 mg768mg potassium |
| % RDI: | - |
| calcium | 1010 calcium |
| iron | 88 iron |
| vit A | 1717 vit A |
| vit C | 4747 vit C |
| folate | 2929 folate |
Creamy Canadian Brie cheese melts to make a rich sauce. Make sure the tomatoes are ripe, sweet and tasty for this unusual cheese gratin.
Ingredients
-
2 lb (1 kg) Yukon Gold potatoes
1-1/2 lb (750 g) ripe tomatoes
3/4 tsp salt
2 tbsp olive oil
3 tbsp all-purpose flour
2 tsp chopped fresh rosemary leaves
1/4 tsp pepper
1 wedge Canadian Brie cheese (350 g)
Preparation
In saucepan of boiling salted water, cook potatoes until almost tender; let cool enough to handle. Peel and cut into 1/4-inch (5 mm) thick slices.
Meanwhile, cut tomatoes into 1/4-inch (5 mm) thick slices; layer in colander over bowl, sprinkling layers with salt. Weigh down with a few plates; let stand for 20 minutes. Press to remove excess liquid.
Spread half of the oil in 8-cup (2 L) gratin dish or shallow baking dish. Cover bottom with half of the potatoes; sprinkle with 1 tbsp of the flour. Top with half of the tomatoes. Sprinkle with half each of the rosemary and pepper.
Cut off rind from edge of cheese, leaving top and bottom attached; slice lengthwise into scant 1/4-inch (5 mm) thick slices. Lay half the slices over tomatoes. Sprinkle with 1 tbsp of the remaining flour. Top with remaining potatoes, flour, tomatoes, rosemary and pepper; cover with foil.
Bake in 400°F (200°C) oven for 40 minutes. Top with remaining cheese; bake, uncovered, until cheese is melted and light golden, about 5 minutes. Remove from oven; cover with foil and let stand for 10 minutes before serving.
Makes 6 servings.
Meanwhile, cut tomatoes into 1/4-inch (5 mm) thick slices; layer in colander over bowl, sprinkling layers with salt. Weigh down with a few plates; let stand for 20 minutes. Press to remove excess liquid.
Spread half of the oil in 8-cup (2 L) gratin dish or shallow baking dish. Cover bottom with half of the potatoes; sprinkle with 1 tbsp of the flour. Top with half of the tomatoes. Sprinkle with half each of the rosemary and pepper.
Cut off rind from edge of cheese, leaving top and bottom attached; slice lengthwise into scant 1/4-inch (5 mm) thick slices. Lay half the slices over tomatoes. Sprinkle with 1 tbsp of the remaining flour. Top with remaining potatoes, flour, tomatoes, rosemary and pepper; cover with foil.
Bake in 400°F (200°C) oven for 40 minutes. Top with remaining cheese; bake, uncovered, until cheese is melted and light golden, about 5 minutes. Remove from oven; cover with foil and let stand for 10 minutes before serving.
Makes 6 servings.
- Keywords : Dinner; Vegetarian; Bake; Brie; Potatoes; Tomatoes; 400 calories;
Related content
-
Tempeh and Rice Stuffed Peppers
Partially freezing tempeh makes grating it a cinch. Nutritional yeast adds a savoury cheese-like...
-
Rainbow Veggie Pizzas
Challenge your children to eat every colour of the rainbow by offering vegetables for every arc...
-
-
Grilled Vegetable and Goat Cheese Pan Pizza
Feel free to add your own toppings, such as leftover crumbled bacon, roasted chicken or deli...
