Potato, Tomato, Mozzarella & Parmesan Gratin

Ingredients

500 g (1.1 lbs) potatoes, thinly sliced
2 medium tomatoes, sliced into rounds
150 g (1.5 cups) shredded mozzarella
30 g (1/3 cup) grated Parmesan
200 ml (3/4 cup) heavy cream (or crème fraîche, 35% fat)
50 ml (1/4 cup) milk
1 garlic clove, lightly crushed (skin on)
A pinch of nutmeg
A pinch of black pepper
Salt, to taste
Butter, for greasing the dish
A few fresh basil leaves, for garnish

Cooking Instructions

Cream Mixture:

In a small saucepan, combine heavy cream, milk, a pinch of nutmeg, a pinch of black pepper, salt, and the lightly crushed garlic clove (skin on). Heat over low heat, stirring, until it reaches a gentle simmer (about 5 minutes). Remove from heat, discard the garlic, and let the mixture cool slightly.

Prep the Dish:

Preheat your oven to 180°C (350°F). Grease a baking dish with butter.

Layering:

Place a layer of thinly sliced raw potatoes in the dish.
Drizzle with a little of the cream mixture. Sprinkle with some mozzarella and Parmesan. Add a layer of tomato slices. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan. Pour the remaining cream mixture evenly over the top.

Baking:

Cover the dish with foil or parchment paper and bake for
40 minutes. Remove the foil or paper and bake for an additional 10 minutes, until the cheese is golden and bubbly.

Serve:

Let the gratin rest for 5 minutes, then garnish with fresh basil leaves for a pop of color and flavor.

Chef's Note

Taste & Texture:

This gratin is pure comfort food! The potatoes turn tender, soaking up the creamy sauce with hints of garlic and nutmeg. Juicy tomatoes add a fresh tang, while the mozzarella and Parmesan create a golden, cheesy crust. Fresh basil brings a burst of brightness to every bite. It's hearty, warm, and absolutely delicious—a perfect dish for family dinners!