Red potato & tomato gratin with leeks, Gruyère & rosemary from Fine Cooking Annual, Volume 1: A Year of Great Recipes, Tips & Techniques by Fine Cooking Magazine

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Notes about this recipe

  • eliza on August 24, 2023

    This was delicious! I used all veg and herbs from the late summer garden and therefore changed a few ingredients. I subbed the leeks with red onions, and used basil for the rosemary. I didn’t have breadcrumbs so I used panko which I always have handy. I also blended Gruyère cheese with a little cheddar and some pecorino cheese, and baked 65 minutes. This toasty gratin smelled amazing and the taste didn’t disappoint. Would make a good vegetarian brunch dish. A lovely gratin without cream will def repeat, and added bonus is it reheats very well. By Susie Middleton and her recipes always work.

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