Potato, Tomato and Rosemary Gratin

April 20th, 2011

This potato dish was featured in an old Gourmet magazine as part of a rustic Italian dinner.  The meal began with an artichoke and pancetta fettuccine, featured a homemade ciabatta bread, and progressed to the main course of pan roasted veal and these potatoes.  I wish I had had the time and the ingredients to make the complete meal, but life is busy right now.  My grillmeister did his part by cooking some chicken on the grill on this beautiful day.  That gave me the time to putter in the kitchen with this casserole and make some simple frozen vegetables.  I find it easier to tackle new dishes when the rest of the meal is simple.

I like the idea of adding tomatoes to a potato dish.  They add a vibrancy to the brown potatoes.  In this case I had a can of diced tomatoes that worked beautifully.  Just be sure the tomatoes are drained well and dry when added to the potato mixture.  The potatoes are browned in batches and the casserole can be assembled ahead of time.  You could even add more cheese, either Swiss or cheddar, to amp up the flavor.  This potato casserole looks good and tastes good.  What more could you ask for?


1 medium onion
1 large garlic clove
16 ounce can whole tomatoes
2 pounds russet potatoes (about 6 medium)
5 tablespoons olive oil
1 teaspoon minced fresh rosemary leaves
1/3 cup water
1/4 cup freshly grated Parmesan

Cut onion crosswise into 1/2 inch thick slices and mince garlic.  Drain tomatoes well and coarsely chop.  Peel potatoes and cut crosswise into 1/4 inch thick slices.

Preheat oven to 350 degrees F.

In a 12-inch heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute potatoes in 3 batches, turning them, until golden on both sides, add 1 tablespoon oil for each new batch.  Transfer potatoes to a bowl as sauteed.

In skillet cook onion in 1 tablespoon oil over moderate heat, stirring occasionally, until softened.  Add onion to potatoes with tomatoes, garlic, rosemary, and salt and pepper to taste and toss to combine well.  Transfer potato mixture to a 2-quart gratin dish or other shallow baking dish and drizzle with water and remaining tablespoon oil.  Sprinkle Parmesan over potatoes.  Gratin may be made up to this point 2 hours ahead and kept, covered, at cool room temperature.

Bake gratin 30 minutes, or until potatoes are tender and beginning to brown.  Serves 6.

Printable recipe    

12 responses to “Potato, Tomato and Rosemary Gratin”

  1. Rita says:

    I always find adding rosemary to potatoes a great combination; so with the tomatoes it must be faboulus. Pototaes are alwasy a treat at our house; will be trying this soon.

  2. That sounds good Penny, in fact, I would love to be sitting in Italy having that whole meal….wouldn’t you?

  3. bellini says:

    I would love the entire meal too Penny. It all sounds so mouthwatering.

  4. Donnie says:

    That looks so delicious and would be great as a side dish with a lot of things.

  5. We will be having this with filet mignon tonight – can’t wait to taste it! Thanks for sharing the recipe.

  6. Bella says:

    That looks and sounds delicious and would go down well in my house. Thanks for sharing!

  7. Once again, you have graced us with another lovely recipe! Yum, this looks SO good! 😉

  8. I like the idea of the tomatoes and rosemary too Penny. Great photo and I bet it was terrific with your grilled chicken.

  9. New to your blog. Glad I found your blog. This sounds great. Love your kitchen.


  10. I’m not sure how I found your blog but I am glad I have! I identify with you and your recipes. We arrived at our house overlooking the Aegean today and I will make these potatoes tomorrow after I have been to the market. Will check out your other recipes too!


  11. Mary says:

    Penny, the gratin looks wonderful. I love the pairing of tomatoes with rosemary. This would be perfect with grilled meat and poultry. I hope you have a wonderful holiday. Blessings…Mary

  12. Susan Martin says:

    This recipe appeared in the March 1998 issue of Gourmet, and I made it that many years ago. I no longer have that recipe but went searching for it and found your website….I’m going to make it again….now I want to find the other recipes that made up that menu. Thanks for sharing. Susan

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.