Tuesday, May 3, 2011

Italian Tomato & Potato Gratin

I have seen variations of this appetizing gratin referred to as Airport Potatoes or Rome Airport Potatoes.  I've never been to the Rome Airport.  I've never been to Rome for that matter.  Apparently at the Rome Airport, they have really good food!  I can't say much for the food at the Will Rogers Airport in Oklahoma City.  I'm not sure I've ever had a decent meal related to the airline industry.  But you know what they say:  When in Rome, do as the Romans do.  And if they are eating good food at their airport, well count me in.  This gratin features layers of thinly sliced potatoes, simply seasoned with salt and pepper and par-cooked.  Then the potatoes are topped with a tasty tomato sauce blend and fresh cherry tomatoes.  The result is warm, saucy, impressive side dish.  Buon appetito! 
The Gratin Line-Up!
Roughly layer thinly sliced potatoes
in a greased casserole dish. 
Be sure to season each layer with salt and pepper.
Pour 1 cup of water over the layered potatoes.
Cover with foil and bake 30 minutes. 
Meanwhile combine all of the
remaining ingredients, except cherry tomatoes.

Pour tomato mixture over potatoes.
Spread sauce evenly to cover.
Top with halved cherry tomatoes. 
I was chintzy with the tomatoes
because I wanted some for our salad too! 
Return to oven and bake uncovered,
30 additional minutes.
Garnish with more chopped parsley if desired.
Here's the "Contorno." 
That's Italian for "side dish of the day." 

Italian Tomato & Potato Gratin

2 1/2 pounds potatoes peeled and thinly sliced
1 tablespoon olive oil
salt and pepper to taste
1 cup water
1 (14 ounce) can crushed tomatoes
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon oregano
2 tablespoons chopped parsley
8 ounces cherry tomatoes, halved
additional chopped parley for garnish (optional)

Heat oven to 375 degrees F.  Use 1 tablespoon of olive oil to grease a casserole dish.  Roughly layer thinly sliced potatoes in pan.  Season with salt and pepper between each layer.  Pour 1 cup of water over the potatoes.  Cover with foil at bake for 30 minutes.  Meanwhile combine crushed tomatoes with 2 tablespoons olive oil, garlic, oregano and parsley.  When potatoes have baked for 30 minutes, remove from oven.  Remove foil and pour tomato mixture over potatoes.  Scatter halved cherry tomatoes on top.  Return to oven, uncovered and bake about 30 minutes more.  Garnish with additional chopped parsley.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 1 hour


  1. Gimme your thoughts on adding something to spice up the dish. Crushed red pepper? What do Italian's traditionally use to spice up a dish?

  2. I would probably go with the crushed red pepper flakes. If you wanted, you could blend that into the tomato mixture before you pour it over the potatoes, or even season the potatoes themselves. Nearly every spicy Italian recipe I looked through used either crushed red pepper flakes or chili oil. Hope that helps! Spicing this dish up sounds like a great idea.


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