Thinly sliced potatoes bake in milk with garlic, topped with cherry tomatoes and optional grated cheese. The potatoes become tender while the tomatoes add juicy bursts of sweetness and acidity. Fresh parsley finishes this potato gratin, which works well as a side dish alongside vegetables, beans, or eggs.
This recipe is part of our Potato Recipes Guide, where you can explore many ways to cook potatoes and sweet potatoes.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
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 the foil and bake for another 15 minutes, or until the potatoes in the center are tender when pierced with a knife and the top is lightly golden. If the potatoes are still firm, continue baking and check again before serving.
- Remove from oven and garnish with fresh parsley before serving.
Nutrition
Notes
• Slice the potatoes to a uniform thickness so they cook evenly. A vegetable slicer is helpful, but a sharp knife also works.
• Check the potatoes in the center of the dish before removing it from the oven. A knife should slide through them easily; a golden top alone does not mean they are cooked.
• If using plant-based milk, choose an unsweetened, unflavored variety so it does not add sweetness or vanilla flavor.
• Cheese is optional. If using it, choose a cheese made with vegetarian rennet to keep the dish vegetarian.
• Let the gratin rest briefly before serving so the liquid can settle and the portions are easier to serve.