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  Recipe Home » Vegetables » Potato, Tomato & Onion Gratin
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  Potato, Tomato & Onion Gratin
   Vegetables
   Bon Appetit Feb '94
   10/2/2008
Ingredients:
4 large tomatoes (about 2 1/4 lbs)

2 1/2 lbs russet potatoes, peeled, thinly sliced
3 large onions (about 2 lbs), thinly sliced
1 or 2 large garlic cloves, finely chopped
1 T chopped fresh thyme
1 cup dry white wine
1/4 cup olive oil

2 T (1/4 stick) unsalted butter
2 cups fresh white breadcrumbs
Instructions:
Bring pot of water to boil. Add tomatoes & blanch 10 seconds. Drain tomatoes. Peel, core & slice tomatoes. (Can be made 6 hours ahead. Cover; chill.)

Preheat oven to 400. Arrange half of potatoes in shallow oval baking dish (15-cup capacity). Season with salt & pepper. Top with half of onions & half of tomatoes. Sprinkle with half of garlic & half of thyme. Season with salt & pepper. Repeat layering with remaining potatoes, onions, tomatoes, garlic & thyme. Season with salt & pepper. Pour wine & oil over. Bake until potatoes are tender & almost all liquid evaporates, about 1 hour 30 minutes.

Melt butter in heavy large skillet over med-high heat. Add bread-crumbs & saute until golden brown, about 5 min. Sprinkle breadcrumbs over gratin. Cool 10 min & serve.

8 servings.

Served to Jay 01/03/09. Needed more seasoning.
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