Looking for a delicious way to combine fresh vegetables with comforting, cheesy goodness? This Tomato and Spinach Gratin is the perfect answer. I’ve found that this dish strikes an ideal balance between wholesome and indulgent, making it a fantastic side dish or vegetarian main course. The bright tomatoes, nutrient-rich spinach, and golden, crispy top layer create a dish that’s as beautiful as it is tasty.
Ingredients
- 4 large ripe tomatoes, sliced 1/4 inch thick
- 2 cups fresh spinach, roughly chopped
- 1 cup freshly grated Gruyere cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs (preferably homemade)
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Layer half the tomato slices in the bottom of the dish, slightly overlapping them. Season with salt and pepper.
- Spread the chopped spinach evenly over the tomatoes.
- In a bowl, combine the minced garlic with heavy cream and pour half over the spinach layer.
- Add the remaining tomatoes on top and pour the rest of the cream mixture.
- Mix the Gruyere and Parmesan cheeses in a bowl. Sprinkle half over the top layer.
- Combine breadcrumbs with olive oil, thyme, and remaining cheese mixture.
- Sprinkle the breadcrumb mixture evenly over the top.
- Bake for 35-40 minutes until golden brown and bubbling.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Servings: 6-8 as a side dish
Recipe Notes
To ensure the best results, keep these helpful tips in mind:
- Pat the tomato slices dry with paper towels to prevent excess moisture in the gratin
- Let the gratin rest for 10 minutes after baking to set properly
- For a lighter version, you can substitute half-and-half for the heavy cream
- Don’t have Gruyere? A good quality Swiss cheese works well too
- Make sure to chop the spinach roughly – whole leaves can make serving difficult
- If using frozen spinach, thaw and squeeze out excess moisture before using
- Store leftovers in an airtight container for up to 3 days in the refrigerator
This Tomato and Spinach Gratin reheats beautifully, making it perfect for meal prep or entertaining. The key to its success lies in using ripe, flavorful tomatoes and high-quality cheese. Feel free to adjust the seasonings to your taste – some red pepper flakes can add a nice kick if you enjoy a bit of heat.
Tomato and Spinach Gratin
Ingredients
- 4 large ripe tomatoes sliced 1/4 inch thick
- 2 cups fresh spinach roughly chopped
- 1 cup freshly grated Gruyere cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 cup heavy cream
- 3 cloves garlic minced
- 1/2 cup breadcrumbs preferably homemade
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Layer half the tomato slices in the bottom of the dish, slightly overlapping them. Season with salt and pepper.
- Spread the chopped spinach evenly over the tomatoes.
- In a bowl, combine the minced garlic with heavy cream and pour half over the spinach layer.
- Add the remaining tomatoes on top and pour the rest of the cream mixture.
- Mix the Gruyere and Parmesan cheeses in a bowl. Sprinkle half over the top layer.
- Combine breadcrumbs with olive oil, thyme, and remaining cheese mixture.
- Sprinkle the breadcrumb mixture evenly over the top.
- Bake for 35-40 minutes until golden brown and bubbling.