Potato, Onion, And Tomato Gratin: The Best Potato, Onion, And Tomato Gratin Recipe from Cook'n

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	Potato, Onion, And Tomato Gratin

Serves: 8

Layers of thinly sliced potatoes, tomatoes, and onions sprinkled with Parmesan cheese make for a rich and exceedingly flavorful dish that goes beautifully with any fish or meat, especially the preceding pork roast.

   3 pounds baking potatoes, peeled and thinly sliced
   3 large yellow onions, thinly sliced
   2 pounds tomatoes, thinly sliced
   Sea salt and freshly ground pepper to taste
   1/2 cup olive oil
   1 cup freshly grated Parmesan cheese

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Preheat the oven to 375°F. Coat the bottom and sides of a large oval glass or ceramic gratin dish with olive oil.

Arrange a layer of half the potatoes in the dish. Top with half the onions, then half the tomatoes. Sprinkle with the salt and pepper. Drizzle with 1/4 cup of the olive oil. Sprinkle with half of the cheese. Repeat the process to use the remaining ingredients.

Bake for about 1 1/4 hours, or until golden and bubbly. Serve hot.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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