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Potato and Green Tomato Gratin

HG Cooks

Potato and Green Tomato Gratin

Recipe by Trish Maywood for My New Table

Toronto food authority and author Trish Magwood knows a thing or two about gathering around the table. The chef, award-winning cookbook author and mother of three recognizes that the table is the place where you gather, eat and connect — a welcome retreat from our hectic daily lives. In her latest cookbook, My New Table, Magwood celebrates simple ingredients, local food and natural flavours. Here, Trish gives us a sneak peak with one of her favourite recipes from the book. This Potato & Green Tomato Gratin is a nod to the classic movie Fried Green Tomatoes. Serve it with a roast, or make it a vegetarian main, it's the perfect recipe to usher in cooler days.

Serves 4


  • 1/2 cup chicken stock

  • 1/4 cup whipping cream

  • 1/4 cup grated Parmesan

  • 1 clove garlic, minced

  • 1 Tbsp chopped rosemary

  • Salt + freshly cracked pepper

  • 2 Tbsp butter, cold and cubed

  • 3 large russet potatoes, peeled + thinkly sliced w/ a mandoline

  • 5 large green tomatoes, thinly sliced


  • Preheat the oven to 400°F

  • In a bowl, mix together the stock, cream, Parmesan, garlic and rosemary. Season with salt and pepper.

  • For the first layer, place half of the butter cubes on the bottom of a large round gratin dish and add a single layer of the potatoes. Season with salt and pepper. Pour the stock mixture overtop, then add a layer of tomatoes. Use the remaining potatoes on the next layer, followed by the ramining tomatoes. Pour the remaining stock mixture overtop.

  • Bake for 25 minutes or until the potatoes are soft and the top is golden. If the cheese starts to brown too soon—about halfway through baking time—you may need to cover the dish with aluminum foil. Remove from the oven and let sit for a few minutes before serving.

Tip: You can use unripe red tomatoes instead of green, like in this photo (pop them in a paper bag on a sunny windowsill to soften a bit). For a more rustic version, keep the potato skins on.


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