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Potato and Tomato Gratin

Potato and Tomato Gratin

We like to used different spice blends to make this potato and tomato gratin. It is really good with tex-mex spices and or Trinidad curry.


  • 1kg/2lbs firm tomatoes
  • 1kg/2lbs new potatoes
  • 6 garlic cloves, chopped
  • Salt, pepper
  • 1 ½ Tbsp Little Italy spices
  • ½ cup virgin olive oil


  1. 1
  2. 2

    Heat the oven to 425ºF.

  3. 3

    Cut the tomatoes and potatoes in 1cm (⅓ inch) thick slices.

  4. 4

    Pour and spread half the oil into an oven proof dish.

  5. 5

    Spread half the potatoes, half the tomatoes, garlic and spices in the dish – salt and pepper.

  6. 6

    Repeat with the remaining ingredients. Pour the remaining olive oil and enough water to cover the second layer of potatoes.

  7. 7

    Place the dish in the oven and cook for ½ hour at 425ºF.

  8. 8

    Reduce the oven to 375ºF for another 20 to 30 minutes until the liquid has evaporated and the potatoes are tender.

  9. 9

    Let rest for 20 minutes before serving or serve at room temperature.