Vegetable gratin recipes often have a crunchy breadcrumb or crouton topping. But summer tomatoes are too gorgeous to hide, so we tucked crusty cubes of bread underneath them instead. Plus, the bread soaks up all the juicy tomato goodness. If you can't find marjoram, fresh basil or oregano makes a good substitute. Source: EatingWell Magazine, July/August 2017

Hilary Meyer



  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch pan (or similar-size 3-quart baking dish) with cooking spray.

  • Heat oil in a large skillet over medium heat. Add bread and cook, stirring occasionally, until brown and crispy, 6 to 8 minutes.

  • Transfer the bread to a large bowl. Gently stir in cream, 1/4 cup cheese, marjoram, garlic, vinegar, salt and pepper. Spread the mixture in the baking dish. Layer tomatoes on top and sprinkle with the remaining 1/4 cup cheese.

  • Bake the gratin until golden and crispy on top, 40 to 45 minutes. Garnish with marjoram, if desired.


Equipment: 9-by-13-inch baking dish

Nutrition Facts

241 calories; 12 g total fat; 4.3 g saturated fat; 15 mg cholesterol; 388 mg sodium. 519 mg potassium; 25.9 g carbohydrates; 5.3 g fiber; 7 g sugar; 8.4 g protein; 1577 IU vitamin a iu; 24 mg vitamin c; 58 mcg folate; 73 mg calcium; 2 mg iron; 54 mg magnesium; 3 g added sugar;

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