Tomato Potato Gratin
Serving Size / Yield
- 1 garlic clove, halved
- 4 Tbs. olive oil
- 1/4 tsp. kosher salt
- 2 1/4 lb. russet potatoes, peeled and quartered
- 1/2 C. onions, chopped
- 2 C. low-salt tomato sauce
- 8 Tbs. grated Pecorino Romano cheese, divided
Preheat oven to 350 degrees F. Brush 13-by-9-by-2 baking dish with garlic and 2 Tbs. olive oil. Heat remaining olive oil in large skillet over medium heat. Saute onions with salt until tender.
Arrage potatoes in prepared dish. Scatter onions. Pour tomato sauce over skillet. Press down firmly on potatoes to compact gratin. Cover gratin tightly with foil and bake for 60 to 70 minutes. If you desire, sprinkle with cheese when done.