This potato gratin is warm, familiar, and built around slow baking and simple comfort. Thinly sliced potatoes soften gently in the oven, creating a creamy, tender base. Cherry tomatoes add light sweetness and balance as they roast into the dish. Everything comes together without heaviness, just steady heat and patience. Fresh parsley at the end keeps it bright and grounded. A calm, reliable dish made for everyday meals.
Potato Gratin with Cherry Tomatoes
Potato gratin baked with cherry tomatoes and fresh parsley for a warm, comforting vegetarian dish.
Ingredients
Equipment
Oven Baking pans
vegetable slicer
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Grease a baking dish with olive oil or butter.
- Arrange half of the potatoes in the dish and season with salt, pepper, and garlic.
- Add remaining potatoes and pour milk evenly over the top.
- Scatter cherry tomatoes over the potatoes and sprinkle with cheese if using.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for 15 minutes until tender and lightly golden.
- Remove from oven and garnish with fresh parsley before serving.
Nutrition
Notes
Slice potatoes evenly for consistent baking.
Cheese is optional for a lighter gratin.
Let rest briefly before serving.