Spiced Tomato Gratin Recipe

In a Indian spiced departure from a favorite Suzanne Goin recipe - this is a rustic, deeply flavorful summer gratin made with sliced tomatoes, potatoes, caramelized onions, curry powder, and a kick of red chile flakes.

Spiced Tomato Gratin

We have family visiting from out of town this week. Meaning, I've been a bit tied up, with not as much time to write. But, on the flip side, I have been cooking quite a bit. And in a change of routine, we've been eating dinners outside thanks to a new table purchase. I'm stubbornly determined to enjoy many al fresco meals sitting at it, even if it means wearing three layers of sweaters. So, for our first under-the-fog meal at our new table, I made this twist on a favorite Suzanne Goin Potato-Tomato Gratin recipe. It's a bit of a project, but worth it if you have the time and are in the mood for a slicey-dicey sort of afternoon in the kitchen.

Tomato Gratin Recipe

One of the things I like about Suzanne's gratin is the way she strikes bright, flavorful, deep and rustic notes in a preparation that isn't overly decadent. I'm not a fan of creamy starch-bomb gratins. And this is not that. Instead, you line a baking dish with layers of deeply caramelized onions, thinly sliced potatoes, ripe tomato slices, and slivered basil. The potatoes are tossed with a modest amount of cream which ends up percolating through the other ingredients while baking. On a whim, I decided to take a detour from the version in Sunday Suppers at Lucques which happens to be beautifully thyme-centric. Instead, I combined Indian curry spices with the onions, and introduced those flavors to the gratin.

Tomato Gratin Recipe

Either way, this is the sort of thing that is perfect just out of the oven. Or reheated the day after. Or the day after that. But be sure to read through the recipe entirely before committing to it - the prep takes some time, and it takes a good amount of time to bake.

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Spiced Tomato Gratin

I don't bother to peel the potatoes, but you can if you like. You're going to want to use a mandoline, if you have one, to slice the potatoes. If not, you can use a knife, it just takes a bit longer.

1 teaspoon whole cumin seeds
2 teaspoons curry powder
1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil

6 cups thinly sliced yellow onions (about 2 pounds / 32 oz / 910 g)

1 tablespoon unsalted butter
1 1/4 pounds / 20 ounces / 570 g Yukon Gold potatoes
1/2 cup / 120 ml heavy cream
2 pounds / 32 oz / 910 g ripe tomatoes
a small handful of basil leaves, slivered
sea salt and freshly ground pepper

Preheat the oven to 350F / 180C with a rack in the top third.

Combine the spices in a small bowl and set aside.

You can get a jump start on the onions while you slice the potatoes and tomatoes. Heat half of the olive oil, 2 tablespoons, in your largest skillet or dutch oven over high heat. When hot, stir in the onions along with a few pinches of salt. Cook for a few minutes, stirring often, until the onions soften up - 4-5 minutes. Turn the heat down to medium and stir in the butter. Stirring regularly, cook another 10 - 15 minutes at this temperature, or until the onions just begin to caramelize a bit. Dial the heat back a shade more, and cook until the onions are deeply golden, this might take another 20 minutes. A minute before the onions are finished cooking stir in the spice mixture. Remove the pan from heat and set aside the onions.

In the meantime, use a mandoline to slice the potatoes into 1/8-inch thick rounds. Place in a medium bowl along with the cream, 1 teaspoon of salt, and bit of pepper. Toss well, and set aside.

Use a knife to cut the tomatoes into 1/4-inch thick slices. Arrange across a large plate and sprinkle with another teaspoon of salt and some pepper.

Smear half the caramelized onions across the bottom of a 10x10 inch (or equivalent) gratin or baking dish. Take half of the potatoes and half of the tomatoes and arrange on top of the onion layer (see photo). Drizzle with a couple tablespoons of cream from the potatoes and a tablespoon of olive oil. Season the layer with a pinch of salt and half the basil.

Scatter the remaining onions across the potatoes and tomatoes already in the pan. Then arrange another layer of tomatoes and potatoes on top. This will be the top of your gratin, so do your best to make it look nice. Pour the remaining cream, from the potatoes, and last tablespoon of olive oil across the top. Season with another pinch of salt and the remaining basil. Gently press down on the vegetables so the cream comes up through the layers of vegetables evenly.

Cover tightly with aluminum foil and bake for 2 hours, or until the potatoes are completely tender throughout. Increase the oven to 450F / 230C, carefully uncover the gratin, and cook another 30 minutes, or until the top takes on a nice golden color.

Serves 10 as a side.

Recipe inspired by the Tomato Potato Gratin in Sunday Suppers at Lucques by Suzanne Goin, Knopf 2005.

Prep time: 30 minutes - Cook time: 180 minutes

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Sounds and looks amazing. Thanks!


i made this too – i halved the recipe, though.
SO, so so delish. Thank you Heidi, indeed!


This was amazing! Prepared exactly as written. The flavors were perfect together. And the prep wasn’t as bad as I imagined. The hardest part was waiting the 2 hours for it to be done while the delicious aroma filled my house. Can’t wait to have what little leftover we had today for lunch. Thank you Heidi.

Robyn Socal

Heidi, this was TRULY a hit. All the ingredients melded nicely together and yet at the same time created such wonderful textures, colors and of course flavors! This will be a hit at a dinner party one day, I’m sure. Thank you!


This was delicious! And a huge hit at a dinner party… Great use for all those fresh tomatoes growing in my garden! I sprinkled a little bit of grated parmesan on top for the last 10 minutes, and sprinkled the basil on top after cooking so it wouldn’t burn. Thanks Heidi!


This recipe is a DAZZLER! A friend made this yesterday for a game night (hi Kelsy!), and it was one of the best things I’ve ever tasted! I can’t wait to make it myself. Even my tomato-phobic girlfriend ate every bite!
(yes, my enthusiasm for this dish necessitated that many exclamation points!).


Goodness, this sounds perfect! Who would’ve thought to add tomatoes and Indian style flavours to a gratin? *bookmarked*


oh wow! this sounds fantastic! I’m sure this is a long shot… but would you have any tips to sub for a dairy-free household? Would subbing Almond Milk for the cream be a complete disaster?


Thank you so much, this was truly wonderful. I so appreciate your attention to detail in recipes, each recipe is well thought and specific, which then allows us to recreate them at home. Thanks!


I made this dish last weekend for house guests. It’s a keeper! Perfectly delicious.


I love your recipes! My only frustration is that many of the comments are written before the recipe is tested. Well, I made this gratin and it was fantastic! I really could have eaten the whole pan. I made some lentils tossed with salt, pepper, olive oil and balsamic vinegar for a perfect summer dinner. Now I’m headed to the kitchen to make carmelized tofu for a stir fry. Thank you so much for sharing your gifts with us all!


I made this recipe verbatim, and it came out fabulous! Full of flavor. I only wish I had fresh backyard tomatoes. I used Roma’s from California and the long roast brought out amazing flavor from them that eating them raw did not reveal. I used full butter and full cream, and full spice. It was SO SO good! I only wish I had someone over to share it with!


I made your recipe last night and it was a big hit at my house. They loved the spice and the zip of the tomatoes. Thanks you so much for this new summer treat.


Just went to the farmers market today and picked up some wonderful heirloom tomatoes and some potatoes as well. This recipe will be on the table this week.


I have so many tomatoes on hand due to my weekly CSA delivery. My sweetie doesn’t enjoy tomatoes like i do so that makes it difficult to prepare them very often but this was the perfect thing! I was able to use a TON of the tomatoes i had on hand and since they are cooked all up in the gratin my sweetie was able to use them too!
So so so yummy. I like my meals rich and hearty so i added a bit more cream. Also I would probably lessen the amount of olive oil next time, but i LOVED how creamy and soft and spicy this was! It was perfect with chicken sausage and a simple salad with shredded asiago, walnuts and balsamic.


Looks really good. I hardly cook because I am too lazy. But this is too tempting. Will definitely give it a try as soon as possible. Thanks a lot.


This was amazing! I don’t like onions so I substituted chicken cut into stir fry sized pieces and it was amazing, will definitely make again soon! 🙂


Firstly, I love your site 🙂 Secondly, I’ve tried making tomato gratin before and it did not turn out that good. This recipe looks so good, I’m excited about the indian spices in it. I’m going to try it in a few days. Thanks for sharing!


Potatoes and tomatoes are plenty right now… but it’s so hot, I hate to turn on my oven for 2 hours. Do you think it would work in a crockpot? I may just have to try that.


For three years, my husband and I have hosted the TOMAGALA, a potluck feast of dishes that must include tomatoes in some form, generally held in late July or August, celebrating the summer tomato…..this will be a lovely addition to this year’s event…….thank you, thank you.

clo davis

i love my debuyer mandolin. do not buy a plastic one. stainless only. i got mine at williams-sonoma.


Amazing recipe. I made this with light coconut milk and it was great. One comment on making this ahead of time. I did all the prep and assembly before work one morning, then put the dish in the fridge to be cooked when I got home. Got a little reminder that potatoes ozodize as the top layer had grayed a bit ;-( Wasn’t the end of the world, I just picked the offending pieces off and added some more tomato slices.


I am typing this in between bites of this yummy recipe!
Your timing is uncanny. I just got potatoes and tomatoes from my farmshare and had cream that had to get used this week. I used light cream, which tasted great to me and saved on calories. It smells like pizza while cooking! I never would have thought to add these spices and tomatoes to a gratin but it’s so simple and delicious.


I made this this weekend- it was delicious!!! Still a little heavier than I like to eat, what with the heavy cream, but it was wonderful to eat and fun to make!


This sounds very tasty but my roommate is allergic to onions, what would be a good substitute to replace the onions with?


This is so right up my alley, though I must admit I also love the super creamy, almost gluttonous gratins of the world as well. I made Ina’s scalloped tomatoes the other night, which is similar to this with the main difference being that it uses bread instead of potatoes. Now I must try this.

Sarah from 20somethingcupcakes

This was the first thing I’ve made from this site. YUMMY! It is not real heavy, but has a somewhat sweet flavor. I really enjoyed it!


On the way to the farm market with recipe in hand, sounds awesome, always looking for summery gratins with a twist!

Traveling Culinary Artist

Yummmmmmm. I think thats all I can respond with. Looks amazing! My goodness.


This was a very good recipe. I cooked it in my crock pot to avoid the oven heat in an already hot house. I also added some left over chicken. Very tasty. I enjoy your blog.


I made this for dinner last evening and it is delicious. The recipe is really a winner in that it both tastes great and looks beautiful. There were 5 of us last night and there is enough left over for another meal. That’s totally fine with me. It’s very hot here so I served it at room temperature.


This looks *amazing*…but hubby and I both hate onions (yes, even carmelized). Could I just leave them out, or is there something I could use as a substitute?


I made this last night for my family with the your last zucchini recipe on the side. Both were quite delicious. I love the base of caramelized onions. I didn’t have any basil so I went without. Thanks for all the wonderful recipes!


Such a great way to use up the plentiful tomatoes! We’ve been baking them too, and making panzanella. Clearly, this is next.

Small Kitch Cara

Heidi, this sounds delicious. For the person concerned about juicy tomatoes: I found a recipe for summer vegetable gratin which calls for slicing and salting the zucchini and tomatoes, then laying the slices on paper towels for 20-40 minutes to absorb the moisture. I’ve made this gratin twice, and both times it was juicy but not soupy.

Lisa Orange

Mmm! I have lots of tiny tomatoes hanging on the vine that need picked. I also have a bunch of beautiful white locally grown potatoes that I need to do something with soon. And..thank goodness the basil in my herb box is flourishing! Great recipe! I think I know what I am making for dinner tonight!


We are just at the beginning of the tomato onslaught, so this will come in handy.. YUM!

Rocky Mountain Woman

Made this dish last night as the centrepiece for a vegan dinner with low fat coconut milk. Was absolutely delicious. Paired it with beetroot topped with smashed olives & cilantro & olive oil and steamed green beans tossed with sumac, roasted macadamia nuts and dried cherries. thanks so much. I love you ideas and recipes! Aletta


The colors of this alone instantly drew me to this without even knowing what it was! After reading I think I must make a vegan version!

Jodye Boam

I’d commit to it. It looks too good not to try. I am seeing roast chicken with this. And a green salad *heavenonearth*


Oh. My. This looks so delicious. I could imagine this tasting divine with a crisp white wine. Now, I am jealous that when you eat outdoors, you need a sweater! Eating outdoors would be torture for me right now – the temps at dinnertime are over 100 degrees!


Interesting gratin. I like that you use cumin so liberally in your recipes.. I love cumin a lot!

Shaheen {The Purple Foodie}

Looks great – I’ll veganize it with olive oil and soymilk (it works every time with gratins, really).
Also: three layers of sweaters?! Where is this paradise? It’s 95 degrees here.


Yum! This is a nice change from corn and green beans. I can not wait to make this.


Oh, and one more thing, I use a cheese plane (similar to a href=”http://www.amazon.com/R%C3%B6sle-12738-Cheese-Plane/dp/B000063Y88/ref=sr_1_5?ie=UTF8&s=home-garden&qid=1280874041&sr=1-5)”>this to slice smaller potatoes, no mandoline needed. I have one that I picked up in Holland some 20 years ago, and use it to slice all sorts of things, it’s great for mushrooms, carrots, cucumbers, just about anything I want thinly sliced. As long as the diameter of what I’m slicing will fit the approx. 2-inch opening, it works great, super fast, and easy to clean :o)


Thanks so much for the curry recommendation Heidi! I need to learn to make my own blend, but in the meantime I ordered the Juliet Mae blend (along with the Moroccan Baharat-Cinnamon Rose Blend, and Dry Harissa, that website has all sorts of temptations!)


This is great recipe to use up tomatoes from the garden. I like eating outside idea, it is perfect time in summer to enjoy outside.

Pam @ Cookware Set

Every time I check out your blog I want to cook the very first recipe and this is no exception! I just did the sauteed courgettes, I didn’t have almonds so added pumpkin seeds instead and it worked a treat. I have just turned vegetarian so come to you for almost all of my recipes! Thank you so much.

Crafty Mother

When tomatoes are in season this would be such a lovely dish! Looks delicious!

Maria @ ScandiFoodie

I absolutely love my summer tomatoes and this looks like an amazing way to serve them! And this is beautiful too!


Perfect! I’m drowning in potatoes and tomatoes – solved!! Keep fighting the good fight in outdoor dining, add the mummy sleeping bag if you have to!


Hi Heidi, I would really love to try this recipe but there is just my husband and myself. Do you have a cut down version for a smaller portion? Thanks, Kathy
HS: Hi Kathy, You could do a halved version in a smaller gratin pan. But honestly, Wayne and I had no problem polishing this off over a few days. Great on top of a frittata or folded into an omelette, slathered on top of grilled bruschetta, etc, etc.


Tis surely the season for tomato anything, and I just bought a mandolin and am itching to slice things with it! In the name of reducing the fat I tend to use buttermilk in my gratins — it’s thick and creamy but low fat and adds a nice tang.
HS: Love this idea Becky.

Becky and the Beanstock

Great mix of spices! Just might motivate me to finally get a mandolin…unless I’m feeling particularly masochistic, then I’ll slice the potatoes by hand 🙂


I must say, I don’t mind a creamy, starchy gratin at all, but this looks so savory and summery that I’m looking forward to trying it when my tomato crop finally gets busy and ripens!

The Rowdy Chowgirl

Wow, this recipe looks amazing. I’ll have to try this out tonight with some of the family favorite Pleasoning seasoning mixed in.


If it’s not a special occasion, I think this could live without the cream just fine. Like Aliya I want to know what the spices are in ‘curry powder.

Paul H

Yum. But thanks for the warning on prep time. Now if only I could figure out how to effectively use my mandoline…

Michelle @ Find Your Balance

This looks good, though I’d like to try it with the original “thyme-centric” herbs/spices – I’ll have to look for the book somewhere.
For those of you who don’t like creamy gratins, search for Heidi’s Summer Squash Gratin on here. It’s potatoes and zucchini… brown butter bread crumbs… gruyere… oregano pesto… amazing. Not sure how it got left out of “related posts” so just wanted to make sure it gets the love it deserves!!


I would definitely do this gratin! Your food looks rustic and perfectly concocted aside from being picturesque all the time 🙂

The Artist Chef (Joanie)

WOW! Looks amazing!!
Thank you for the wonderful pics and recipe.


Mmmmm this looks SO good. I love cherry tomatoes and this is a perfect way to incorporate them into a hearty dish.


So I was super excited to try this dish – but when I went to get the Potatos – there were none – only some yams … so I did a quick sub and it turned out great … less baking time … so all in all … great meal!


Looks lovely. I am definitely a fan of the creamy cheesiness, but that is to highlight the dairy. This is perfect for summer, highlighting the veggie and keeping a hot meal from thudding too hard in the tummy. Thank you!

Amanda at Enchanted Fig

I don’t like to peel my potatoes too. Gorgeous dish..


It’s winter here in Australia, too, so no fresh local tomatoes! But the prospect of having the oven on for 2 1/2 hours sounds great – that would warm up the house! I may try this anyway, with whatever tomatoes I can find.


Heidi, this looks just divine – and a wonderful change from the ordinary heavy, fatty potato gratin!


Mmmmm this to me yells comfort food all the way! … ohh so yummy

Chocolate Freckles

I haven’t eaten a potato gratin since I left home…. over 22 years ago! And while I did love my mama’s one I can never bring myself to make one myself as they are always too rich and overloaded with fat! This one, however looks amazing and right up my alley!!!! Will have to try once it’s summer in NZ. Thanks Heidi


This looks really good, all the flavors I love. Can’t wait to give it a try 🙂

Janae Monir

I had all the ingredients straight from the yard. As a novice gardener, I plugged in Yukon Golds, assorted tomatoes and basil varieties last April. With an additional cutting of some fresh oregano and parsley, I substituted for the cumin and curry and called it one hundred percent – from backyard to table – inspired by you. Coincidentally, I posted a recipe with similar ingredients last week…

Roben Mounger

Ohhhh!!!! I am putting this on my to make list for after my husband leaves on tour. It will give me something to look forward to!

Katrina (gluten free gidget)

I am going to get off my duff right now and make this for an early dinner. This is a great version of a tian I make (too) frequently! Thanks!


I don’t have a lot of time for cooking during the week, plus it’s hot here. Do you think this would work in a crock pot on low? It looks great!


nothing says “summer in San Francisco” like wearing 3 sweaters and eating Gratin 😉

Hadley Fierlinger

I am pea green with envy at the idea of needing a sweater, much less three, to sit outside. Currently it’s in the high 90’s and that’s in the shade. Welcome to Florida in August. It’s even too hot to grill. To cut down on heating up the house, I’ve become quite adept at cooking outside with a temperature controlled electric skillet. Do you think this gratin will work in a skillet? It looks too good to pass up.
PS Another vote for a picture of the table, please!


This looks lovely Heidi, We do not have fresh veggies yet!! But when we do, I will have to give this a go. I can tell we will like it. I do something similar with chunks of ham (leftover) and grated sharp cheese layered in. It is wonderful. Can’t wait to have a real tomato!!!!


Wow that looks great, I have all the ingredients so I might cook it tonight.


Will try with sweet potatoes! and let you know.


It sounds really good. Maybe I’ll try it replacing the tomatos with roasted red peppers. (I’m allergic to tomatos.)


I make something similar and eat it for days on end. Even for breakfast, it’s great–I add a nice fresh sunnyside-up egg as a crown and I dive in!

tom @ tall clover farm

Looks fantastic! And really not too too time consuming…I am a little surprised about the length of cooking though. I’ll still try it!


I wonder if this would be good with Coconut Milk instead of the cream! Anyone?
HS: Totally agree.


Mmmm…I love creamy cheesey gratins, but my husband doesn’t. This is a great compromise – but not on flavour.

Sally from My Custard Pie

Can this be assembled the night before and then baked? Thanks.
HS: I haven’t tried it with this specific recipe. I suspect it would. If you try it, could you report back to us?


I didn’t see the previous post till after but I’m with you a creamy goat cheese would be really good. I had a recipe for pasta that used the pasta water to warm and soften the Chevre and it is brilliant and so easy.

Dana Sanchez

I want to see the new table! 😉
HS: I keep meaning to take a nice shot of it. Soon!

Lia Huber

Delicious, Heidi…Can’t wait to use up all my ‘Jersey tomatoes in this fabulous dish….

The Healthy Apple

This looks so awesome! Do you think it would be okay w/o cream since it’s such a small amount? I know there’s really no substitute for cream in most recipes, but any suggestions?
HS: Hi Kerri, Give coconut milk a try.


This looks really yummy…What are your thoughts about a bit lighter what would be really satisfing with out the heavy cream
Thanks so much for the great joy you take in your food adventures.
Sincerely Dana.

Dana Sanchez

Heidi this looks fabulous. I love it. Do you think there is a way to also get a creamy texture without the heavy cream? Would a creamy goat cheese or ricotta work? Noelle
HS: Hi Noelle, I think coconut milk would work beautifully in this recipe in place of the heavy cream. Or, if you have your heart set on goat cheese, I might thin it out quite a lot with milk, and go from there. Might be interesting.

Noelle @ GreenLemonade

My tomatoes just found their calling.

Heather @ Whisk Flip Stir

I’ve been drooling over all sorts of summer gratin recipes, and I think this is the one I want to try. Can you recommend a good brand of curry powder?
HS: Hi Marne, I typically either blend my own from whole spices, or use this Juliet Mae curry powder. I also love the mustard-y Cool Vindaloo blend, but not for this recipe.


I’m a big fan of eating outside. Food just tastes better. I look forward to trying this recipe.


I love a gratin that is a departure from it’s heavier cohorts!
Great post!


Looks really, really delicious…. I love all things with tomatoes… would never have thought of adding that combo of spices…. this is tagged for me to try later in the month when my tomatoes are taking over my garden! Thanks for a great recipe.

Tracy Wood

That looks beautiful. I can’t wait for our tomatoes to come in to try this. I might re-route it back to the original thyme-centric theme though.


great tomato season dish! will try soon


Mmmm looks great! I just wish my tomato plant was producing more fruit. What type of tomatoes did you use?
HS: These were beautiful, flavor-packed San Marzanos.

Anne Marie

i am in love with tomatoes right now – what a great way to prepare them! it doesn’t look too time-consuming, but then again i like to spend lots of time cooking, so maybe my view of that is a bit warped 🙂

heather @ chiknpastry

LOVE the introduction of Indian spices into the recipe. I tend to like to use the individual spices that comprise the curry rather than a pre-fab powder but will be trying it all the same! Thanks.

Aliya LeeKong

I’ve been holding out on purchasing a mandoline and testing my knife skills instead. Yet, whenever I come across recipes like this or super-thin shreds, I find a desperate need for one. Do you recommend one in particular? I looked on your site quickly for kitchen gadgets/tools you like, but didn’t see it?
HS: I don’t love my mandoline. I keep meaning to research a new one. Anyone have one they really love?

Andrea @ Fork Fingers Chopsticks

This sounds absolutely fabulous. I may need to make it for my family this week while I’m on vacation!

Jessica @ How Sweet

Oh goodness, yum! I have all of these ingredients on hand. 🙂 I made your lasagna tart last summer and I still think about it!

A Teenage Gourmet

This looks so beautiful and delicious. I can’t wait for local tomatoes to come in season here in another week or two!


My favorite part about this recipe?
“Either way, this is the sort of thing that is perfect just out of the oven. Or reheated the day after. Or the day after that.”
After all the prep work who wouldn’t enjoy the night off from cooking the following day.

The Muse of The Day

Oh this looks amazing – I am making it tonight!


Oh I’ve ben looking for something o do with my potatoes! All I need is some tomatoes 🙂

Alex (Spoonful of Sugar Free)

All the ingredients of this dish sound really good. Summer tomatoes in a gratin… perfect idea!


Yum, that looks really good – I love the layers of flavour by way of the onions, tomato and spices – I imagine you want a tomato that is not too juicy (& therefore adding extra liquid), would that be right?
HS: I think there is a bit of latitude here Kate, but yeah, I don’t think you want extra-extra-juicy tomatoes. They are going to put off moisture when they cook On the flip side, they should be nice and ripe.


Always lovely to hear about a recipe that has been a regular on someone’s table for several years. Surely a sign that it’s worth the effort?
I thought the spices in the picture were a Ras el Hanout blend when I first saw them. I wonder if that kind of direction would work too.
HS: Totally agree Sophie, I bet it’d be delicious.


Love your recipe! Suzanne’s cookbook is one of my favorites– one that I always use and never lets me down– her recipes are fabulous! In fact just went to Lucques last night and was delicious as usual : ) I will have to try your spiced up version soon!


This looks delicious, Heidi. I’ll have to save it for the start of tomato season (it’s just about time to start seedlings here!).


I’ve never thought to include tomatoes and potatoes together in the same gratin. And less cream? Sign me up! This looks delicious-plain or with Indian spices alike. Thanks for sharing 🙂
What else did you cook for company? How do you deal with company that isn’t vegetarian?
HS: Let’s see…Saturday night I made two recipes that I’ve been working on for the new book. One was a hearty pasta dish, and another was a favorite (substantial) arugula salad. And then a big pile of grilled slabs of sesame bread rubbed with garlic. All in all pretty simple, and it worked for veg/non-vegetarians. Generally speaking, I try to make it a non-issue. People generally seem fine eating vegetarian or vegan meals as long as the food tastes good and is satisfying.


hi heidi – this is beautiful! i enjoy ultra-creamy gratins every now and then (though much less so than i used to when i was, like, a teenager..,) but your version would be just what you’d need in the middle of the summer! i am curious about the original, “thyme-centric ” version, as well – haven’t got the book myself but will check it out when i get a chance. thanks!


I agree with the previous comment. As much as I like gratins, I tend to stay away from including them in dinner menus because they are typically so high in fat and starch. I don’t mind indulging (I say that as I am about to ‘indulge in limoncello ice cream:)) here and there, but I guess I’d rather indulge in other components of the meal, such as the main dish or the dessert- or even the appetizers! This is the first time I’ve seen this dish in a new light (literally and figuratively). I don’t mind the prep work; it’s like creating a beautiful masterpiece. But I definitely would like to ‘indulge’ in a mandolin purchase!

Torrie @ a place to share...

This looks like a deeply flavorful gratin lightened up by the refreshing ripe summer tomatoes, basil and warm spices. I do like that this version includes much less cream and butter than the traditional gratin, its wonderfully balanced.

Christine @ Fresh and Best

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