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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


Read the full recipe after the video.

Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • 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

1 cup
241 calories; protein 8.4g; carbohydrates 25.9g; dietary fiber 5.3g; sugars 7.5g; fat 12g; saturated fat 4.3g; cholesterol 15.1mg; vitamin a iu 1576.9IU; vitamin c 23.8mg; folate 58.3mcg; calcium 73.2mg; iron 1.7mg; magnesium 53.6mg; potassium 519.2mg; sodium 387.6mg; added sugar 3g.

1 starch, 1 1/2 vegetable, 2 fat