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.
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.
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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