Recipe image
Recipe Finder blog

Rustic Tomato-Potato Gratin

Prep 15 min Cook 40 min Difficulty 2/5

Simple Rustic Tomato-Potato Gratin: layered potatoes, tomatoes, garlic oil, Parmesan and basil. Ready in about 55 minutes; serves 4–6.

Why this recipe works

A rustic tomato-potato gratin layers thin potatoes and ripe tomatoes with garlic oil, Parmesan and basil for a simple, comforting bake. It suits home cooks wanting an easy, vegetable-forward side or light main. Prep is minimal and the technique is forgiving—no special equipment required beyond a sharp knife or mandoline.

Search intent: find an easy rustic tomato potato gratin recipe
  • tomato potato gratin recipe
  • rustic potato gratin
  • easy gratin with tomatoes
  • potato tomato bake
  • simple vegetable gratin

Key takeaways

Layer thin slices evenly for even cooking.
Bake covered first, then uncovered to brown.
Make ahead assembled; bake before serving.

Recipe guide

A rustic tomato-potato gratin layers thin potatoes and ripe tomatoes with garlic oil, Parmesan and basil for a simple, comforting bake. It suits home cooks wanting an easy, vegetable-forward side or light main. Prep is minimal and the technique is forgiving—no special equipment required beyond a sharp knife or mandoline.

A simple layered gratin ready in about 55 minutes.

  • Layer thin slices evenly for even cooking.
  • Bake covered first, then uncovered to brown.
  • Make ahead assembled; bake before serving.

Ingredients (consolidated)

1 kg potatoes, peeled; 4 medium tomatoes; 2 tbsp olive oil; 1 clove garlic, crushed; 50 g grated Parmesan; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp chopped basil; extra oil for the dish.

Assembly & baking

Preheat oven to 200°C (400°F). Slice potatoes 3–4 mm and tomatoes 4–5 mm. Mix garlic with olive oil, salt and pepper. Brush a baking dish with some garlic oil. Layer potatoes (overlapping), add tomato layer, drizzle garlic oil, sprinkle Parmesan and basil; repeat until used, finishing with potatoes or tomatoes and remaining Parmesan. Cover with foil and bake 30 minutes, remove foil and bake 15–20 minutes until golden and tender. Rest 5 minutes before serving.

Quick tips and swaps

Use a mandoline for even slices. Precook very thick potato slices 5–7 minutes in salted boiling water to speed cooking. Swap Parmesan for Gruyère or pecorino; add a thin layer of cream between layers for a richer gratin.

Ingredients

  • 1 kg potatoes
  • 4 medium tomatoes
  • 2 tbsp olive oil
  • 1 clove garlic
  • 50 g grated Parmesan
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp chopped basil

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Peel and thinly slice potatoes about 3-4 mm thick.
  3. Slice tomatoes about 4-5 mm thick.
  4. Crush garlic and mix with olive oil, salt and pepper.
  5. Brush a baking dish with a little of the garlic oil.
  6. Arrange a layer of potato slices in the dish, slightly overlapping.
  7. Top with a layer of tomato slices and drizzle some garlic oil over them.
  8. Sprinkle a little grated Parmesan and some chopped basil over each layer.
  9. Repeat layers until ingredients are used, finishing with potatoes or tomatoes and remaining Parmesan.
  10. Cover dish with foil and bake 30 minutes, remove foil and bake another 15-20 minutes until golden and tender.
  11. Let rest 5 minutes, garnish with remaining basil and serve warm.

FAQs

How many does this serve? About 4–6 as a side or 3–4 as a main, depending on portions.
Can I make it ahead? Assemble and refrigerate covered for up to 24 hours; add 5–10 minutes to baking time from cold.
How do I know the potatoes are done? They should be tender when pierced with a knife and the top golden after baking uncovered.