Rustic Rice & Potato Gratin with Tomato-Carrot Confit

Rustic Rice & Potato Gratin with Tomato-Carrot Confit ingredients

• 4 medium Russet or Yukon Gold potatoes
• 2 cups Cooked white rice
• 3 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrots
• 3 cloves Garlic
• 1 (28 oz) can Canned crushed tomatoes
• 1 cup Vegetable broth
• 1 tsp Dried oregano
• 0.5 tsp Dried thyme
• 1 Bay leaf
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley
• 0.5 cup Grated Parmesan or mozzarella cheese (optional)

How to make Rustic Rice & Potato Gratin with Tomato-Carrot Confit

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (or similar size) baking dish with olive oil to prevent sticking.
2. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced yellow onion and finely diced carrots, cooking for 8-10 minutes, stirring occasionally, until softened and lightly caramelized.
3. Stir in the minced garlic and cook for another 1 minute until fragrant. Pour in the 28 oz can of crushed tomatoes and 1 cup of vegetable broth. Add 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and the bay leaf. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove the bay leaf before layering.
5. Begin layering the gratin in the prepared baking dish. Spread about one-third of the tomato-carrot confit evenly over the bottom. Arrange half of the thinly sliced potatoes over the confit, slightly overlapping them. Top with half of the cooked white rice.
6. Repeat the layering with another third of the confit, the remaining potatoes, and then the remaining rice. Finish with the final third of the tomato-carrot confit spread evenly over the top layer.
7. If using, sprinkle the 1/2 cup of grated Parmesan or mozzarella cheese over the top. Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly. Let the gratin rest for 5-10 minutes before serving. Garnish with chopped fresh parsley.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.