Potato and Tomato Brie Gratin

Potato and Tomato Brie Gratin 150 Author: Canadian Living Credits: Potato and Tomato Brie Gratin 150

Creamy Canadian Brie cheese melts to make a rich sauce. Make sure the tomatoes are ripe, sweet and tasty for this unusual cheese gratin.

  • Portion size 6 servings



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.

Nutritional facts Per serving: about

  • Sodium 750 mg
  • Protein 14 g
  • Calories 345.0
  • Total fat 19 g
  • Potassium 768 mg
  • Cholesterol 52 mg
  • Saturated fat 10 g
  • Total carbohydrate 31 g


  • Iron 8.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Potato and Tomato Brie Gratin