Decades ago, chef and two-time James Beard Foundation Award winner Joyce Goldstein wrote “Cucina Ebraica,” a cookbook that showcases dishes from Italian Jewish kitchens. I’ve cooked a lot of delicious dishes from this book, including this side dish, a potato and tomato gratin (Patate e Pomodori).
The dish layers slices of fresh tomatoes with potato slices. Portions of battuto, a mix of minced garlic and chopped fresh parsley are added between layers, along with modest drizzles of olive oil, salt and pepper.
Potato and Tomato Gratin
Yield: 6 servings
INGREDIENTS
- 5 garlic cloves, minced
- 1 cup chopped fresh flat-leaf parsley
- 1 1/2 to 2 pounds large, ripe tomatoes, sliced 1/4 to 1/3-inch thick
- Salt and ground black pepper to taste
- Olive oil as needed
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/4-inch thick
- Optional: 1 cup water or vegetable broth, as needed
DIRECTIONS
1. Preheat oven to 350 degrees. Oil a large gratin dish.
2. In a small dish, stir together garlic and parsley to form a battuto. Place a layer of 1/3 of the tomato slices in the bottom of the prepared dish. Sprinkle with salt and pepper and a sprinkling of about 1/4 of the battuto plus a small drizzle of olive oil. Top with a layer of half of the potato slices and drizzle a little more olive oil. Layer with half of the remaining tomatoes, some salt and pepper, half of the remaining battuto, and a drizzle of olive oil. Top with all remaining potato slices, then the remaining tomatoes, the remaining battuto, salt, pepper, and a drizzle of olive oil. Cover dish with aluminum foil.
3, Place dish in oven and bake about 30 to 35 minutes. If the potatoes are still undercooked and there is not enough liquid in the pan to cook them, add water or broth as needed, and return to oven until potatoes are cooked through. If, in contrast, the tomatoes have given off too much liquid, uncover dish and cook until liquids are absorbed. Serve warm.
Source: Adapted from “Cucina Ebraica” by Joyce Goldstein”
