Tomato-Potato Gratin

Name: Tomato-Potato Gratin
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 (28 ounce) can Italian Inspirations Crushed Tomatoes Chunky Style; 1/2 cup heavy cream; 3 or 4 garlic cloves; 1 1/2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 1 teaspoon dried oregano; 1/3 cup fresh parsley; 7 to 8 large potatoes; 1 1/2 cups shredded mozzarella cheese; 1 cup shredded gruyere cheese; grated Parmesan cheese

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Serves:

8 people

Prep Time:

15 minutes

Cook Time:

75 minutes

This Tomato-Potato Gratin is the ultimate comfort food—featuring thinly sliced potatoes baked in layers with a creamy garlic tomato sauce and a blend of mozzarella and gruyère cheese. Made with rich, flavorful Tuttorosso Crushed Tomatoes, this baked potato casserole is hearty, cheesy, and perfect for holidays, Sunday dinners, or anytime you want a satisfying side dish. The tomato-cream mixture adds tang and depth, while the golden, bubbly top makes it truly irresistible. @shewillevolve @thefeedfeed

Ingredients

Copy Ingredients

1 (28 ounce) can Tuttorosso® Italian Inspirations Crushed Tomatoes Chunky Style , divided
1/2 cup heavy cream
3 or 4 garlic cloves, minced
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/3 cup fresh parsley, chopped, plus more for garnish
7 to 8 large potatoes, thinly sliced
1 1/2 cups shredded mozzarella cheese
1 cup shredded gruyere cheese
grated Parmesan cheese, for garnish

Instructions

Preheat oven to 375°F. Lightly grease a 9 x 12-inch deep baking dish.
In a mixing bowl, stir together 3 cups crushed tomatoes, heavy cream, garlic, salt, pepper, oregano, and 3 tablespoons of chopped parsley.
Spread ½ cup crushed tomatoes on the bottom of the baking dish. Add a layer of thinly sliced potatoes.
Spoon a portion of the tomato-cream mixture over the potatoes. Sprinkle a mix of mozzarella and gruyère cheese on top.
Repeat these layers until all ingredients are used, finishing with cheese on top.
Cover tightly with foil and bake for 50–60 minutes, until the potatoes are fork-tender.
Remove foil and bake uncovered for another 15–20 minutes, or until the top is golden and bubbling.
Let the gratin rest for 10 minutes to set. Garnish with fresh parsley and optional grated Parmesan cheese before serving.

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Tomato-Potato Gratin

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