Tomato Gratin
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large beefsteak tomato (s)
- some salt and pepper, black from the mill
- Butter for the mold
- 1 ½ dl cream
- 0.5 dl ½ milk
- 120 g cheese, rated (Gruyere)
- 1 large egg (s)
- 2 cloves garlic)
- some nutmeg, freshly grated
- 1 tablespoon chives, very finely chopped
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees. Wash the tomatoes, remove the stem and cut the tomatoes into slices. Season the tomato slices well on one side with salt and pepper. Butter a gratin dish and layer the tomato slices so that they overlap.
- Whisk the cream, milk and egg well, stir in the cheese and crushed garlic and season the topping with salt, pepper and nutmeg.
- Pour over the tomatoes and bake the gratin in the oven on the second groove from the bottom for 20 to 25 minutes. Take out of the oven and serve sprinkled with the chives.
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