Potato, Tomato and Mozzarella Gratin: A Mediterranean Feast in 1 Hour

Serving and Storage Tips
– Let the gratin rest for 5 minutes after cooking to make it easier to serve.- Accompany it with a green salad seasoned with a light vinaigrette to balance the meal.- For an elegant presentation, sprinkle with a few fresh basil leaves before serving.- This gratin can be kept in the refrigerator for up to 3 days in an airtight container.- Reheat it in the oven at 150°C for 15-20 minutes to preserve its crispiness.

Tips and Variations
– Add thin slices of zucchini between the layers for more lightness.- Replace some of the mozzarella with grated parmesan for a more pronounced flavor.- Incorporate bacon or raw ham for a more gourmet version.- Use a mixture of potatoes and sweet potatoes to vary the textures and tastes.- For a vegan version, replace the cream with a vegetable alternative and the mozzarella with vegetable cheese.

Chefs’ Tips
– Chef Cyril Lignac: “Add a pinch of grated nutmeg to the cream for an extra touch of flavor.” – Chef Hélène Darroze: “Use different varieties of tomatoes to play with colors and flavors.” – Chef Philippe Etchebest: “For extra crunch, sprinkle the top of the gratin with breadcrumbs mixed with a little olive oil before cooking.” – Chef Anne-Sophie Pic: “Infuse the cream with a few sage leaves before pouring it over the gratin for a surprising aromatic note.” – Chef Jean-François Piège: “Replace the herbes de Provence with homemade pesto for an even more gourmet Italian-French version.”