This vegetarian Tomato and Mushroom Gratin is easy to prepare. Served with a salad, it makes a great lunch or supper meal.
A hot meal in the summer? Why not?
This gratin is quickly prepared and is only in the oven for 1/2 hour. Not long enough to heat up the kitchen. But long enough to make this a delicious vegetarian dish.
Not a vegetarian? This is a great side dish for almost any meat. This would be great along with this recipe for fried fish called "Bratfisch" that you can make on the stove while you are waiting for the gratin to bake.
This gratin would also go great with the smoked pork chops recipe called "Kasseler". Since the meat is already smoked and cooked, it only needs to be briefly fried to finish it off.
Tomato Mushroom Gratin
Ingredients:
about 4 - 8 slices bread (preferably whole wheat)
1 lb. mushrooms, sliced
4 tomatoes, sliced
1 garlic clove, chopped
1 cup milk
2 eggs
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
2 - 3 oz. Gouda, shredded
1 tbsp. chopped fresh parsley
Instructions:
Preheat oven to 350° F.
Grease casserole dish (about 9" x 12"). Line bottom of dish with bread slices.
Cover bread with mushroom and tomato slices.
Mix eggs and milk in a bowl. Add garlic. Season with salt, pepper, and nutmeg. Pour over mushroom and tomato slices.
Cover with shredded Gouda.
Bake, uncovered for about 30 minutes.
Sprinkle with parsley. Serves 4.
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