Potato and Tomato Gratin

Ingredients:

  • ¼ cup fresh chives, minced for garnish

  • 1 Tbsp. olive oil for greasing

  • ½ cup mozzarella

  • Gratin, divided into 3 equal portions

  • 1½ pounds unpeeled Russet potatoes, skins scrubbed well, rinsed, drained well, sliced into ¼-inch disks, pat-dried each using paper towels

  • ½ pound white onions, peeled, thinly sliced into ¼-inch disks, rings separated

  • 2 pounds fresh Roma tomatoes, deseeded, sliced into ¼-inch disks

  • Seasonings

  • 1 cup dry white wine

  • ¼ cup olive oil

  • 2 Tbsp. dried thyme, crumbled

  • 1 Tbsp. kosher salt

  • ½ Tbsp. black pepper

  • ¼ cup garlic, grated

Directions:

  1. Grease the insides of the Yedi Pressure Cooker with olive oil.

  2. To make seasonings: combine dry white wine and olive oil in a bowl. Combine remaining seasonings in another bowl. 

  3. To assemble gratin: place one portion of potatoes in a Yedi Pressure Cooker. Season with one portion of thyme-salt seasonings. Layer one portion of onions on top and then one layer of tomatoes. Repeat layering until all potatoes, thyme-salt seasonings, onions and tomatoes are stacked.

  4. Pour in olive oil and white wine mixture. Top off with moxarella.

  5. Press: SLOW COOKER and LOW. Set the timer to 8 hours. Secure lid.

  6. After the cooking cycle, carefully scoop the layered dish into individual plates. Garnish with chives just before serving.

Matthew Revich