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How-to make Baked Scalloped Potato and Tomato Gratin

Chef Gary House over at Cooking-Outdoors.com has come up with another great, easy, and tasty recipe. He has combined the goodness of potatoes and tomatoes all into one dish perfect for the main course or as a side dish to his Salt Crusted Prime Rib recipe. Whether you're making this as a stand-alone recipe or part of a full meal, we have no doubt that your mouth and stomach will enjoy it.

How to make Baked Scalloped Potato and Tomato Gratin

Prep time: 15 mins

Total cook time: 1 hr 15 mins

Total time: 1 hr 30 mins

Serves: 8

What a great side dish for almost any grilled meal, though I hesitate to call this a side dish, as it is very rich and filling and could be a meal in itself. Easily baked in the Camp Chef Italia Pizza Oven accessory using their Cast Iron Pie Pan, perfect combinations for delicious outdoor baking.

Ingredients

  • 3 lbs potatoes
  • 1 1/2oz butter, melted
  • 1 tbs chopped fresh herbs (such as thyme, marjoram, parsley, rosemary, and oregano)
  • 1/2 tsp cracked black pepper
  • 1/2 tsp salt
  • 1 1/4 cups cream
  • 2 ripe tomatoes, thinly sliced
  • 1/2 cup fresh breadcrumbs
  • 1 cup grated cheddar cheese
  • 1 tbs chopped chives
  • Preheat oven (Grill/Italia Pizza oven) to 350°F

Instructions

  1. Preheat oven (Grill/Italia Pizza oven) to 350°F
  2. Peel and thinly slice the potatoes.
  3. Brush a shallow baking dish with butter and arrange the potatoes in an overlapping layer.
  4. Scatter on the herbs, pepper and salt and pour the cream into the center of the dish.
  5. Cover with foil and bake for 1 hour.
  6. Remove from oven (Grill/Italia Pizza oven).
  7. Increase cooking temperature to 415°F.
  8. Arrange the tomato over the potato.
  9. Scatter evenly with the combined breadcrumbs and cheese and return to the oven.
  10. Bake uncovered, for 15 minutes until golden brown.
  11. Sprinkle with chives and serve immediately.

Serving size: 1 Calories: 741 Fat: 36 g Saturated fat: 12.8 g Carbohydrates: 15 g Sugar: 0.1 g Sodium: 894 mg Fiber: 1.4 g Protein: 82 g Cholesterol: 201.3 mg

 

 

 

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