Potato-tomato gratin from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 27) by America's Test Kitchen Editors

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Notes about this recipe

  • rach3190 on May 10, 2026

    This was a total flop for us. The dish essentially boiled in it's only liquid, I'm sure from the tomatoes you're not told to prep any more than "cored and sliced". I should have trusted my instincts and drained them or scrapped out the tomato insides. The olives I added ended up completely bland, nothing crispy or cheesy, just a full 13x9 pan of boiled vegetables for dinner 3 nights in a row.

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