Caprese Potato Gratin
 
Prep time
Cook time
Total time
 
Rich, creamy basil sauce between layers of roasted grape tomatoes and thinly-sliced potatoes.
Author:
Recipe type: Side dish
Serves: 8-10
Ingredients
  • 2 russet potatoes peeled and sliced into ⅛" slices
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2½ cups lowfat milk (I used 2%)
  • ¼ teaspoon freshly grated nutmeg
  • 2 tablespoons chopped fresh basil
  • ⅛ teaspoon cayenne
  • Salt and pepper to taste
  • 1½ cups shredded mozzarella
  • 10 ounces grape tomatoes, halved
  • 8 ounces fresh mozzarella balls, halved
  • ¼ cup grated parmesan
Instructions
  1. Preheat the oven to 400 degrees.
  2. Melt the butter in a large saucepan. Once melted, whisk in the flour until it forms a paste. Pour in the milk, then add the nutmeg, basil, cayenne, salt and pepper. Whisk constantly over medium heat until it thickens to the point where you can see the bottom of the pan when you whisk. Remove from the heat and pour in the mozzarella, stirring until melted and smooth.
  3. Coat an 8x8 (or 8" round) casserole dish with nonstick spray. Pour a little sauce in the pan so that it covers the bottom, then top with a layer of sliced potatoes. Follow with ¼ of the tomatoes and mozzarella balls, then with some more sauce. Repeat 3 more times, topping with the remaining sauce and ¼ cup of grated parmesan cheese.
  4. Cover with foil and bake for 30 minutes. Remove the foil, and bake for another 10 minutes, and then broil for a few minutes until the cheese on top is golden and bubbly.
  5. Let sit for 10 minutes before digging in.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/04/03/caprese-potato-gratin/