For Oven's Sake!

Let's get cookin' …with kids!

Green Gratin

on September 29, 2013

Click Here to Print: Green Gratin

How can something with this much sharp white cheddar NOT be good?!

How can something with this much sharp white cheddar NOT be good?!

Say!

I like Green Gratin!

…and I would eat it in a boat!

And I would eat it with a goat!

And I will eat it in the rain.

And in the dark. And on a train…

It’s Sunday!  That means Sunday Dinner!  Josh’s mom came over to help me with the boys yesterday and we made pumpkin cookies, so we had those for dessert.  For the main course, my mom brought fresh fruit and I made green gratin and chicken pot pie.

Pumpkin Cookies from Sito

Pumpkin Cookies from Sito

Fresh Fruit from GranMart

Fresh Fruit from GranMart

This was the best pot pie crust yet! Stay tuned for the recipe.

This was the best pot pie crust yet!
Stay tuned for the recipe.

I’ve made a lot of chicken pot pie over the past few years and I’ve changed up how I’ve done it almost every time, usually not using a recipe and trying a number of different options for the crust.  Tonight’s pie crust was some of the best I’ve ever made!  The filling, however, was not.  I’ll do what I know works for that, take measurements, and pair it with the crust I made tonight and then share it with you!

That being said, the Green Gratin was the star of the show!  It’s the perfect way to use the last tomatoes of the season that likely won’t make it to red!

Ingredients:

  • 4 slices bacon, cooked and crumbled
  • 2 Vidalia onions, cut into ¼ inch slices
Do your best to keep them intact, like this.

Do your best to keep them intact, like this.

  • 4 large green tomatoes, sliced into ¼ inch rounds
  • 8 ounces sharp white cheddar cheese, grated
  • oil for frying
  • kosher salt
  • freshly ground black pepper

Instructions:

  1. Preheat oven to 350.
  2. Heat oil in a pan and fry the onions until golden brown on both sides.  Do your best to keep them together in slices.
  3. Layer tomatoes and onions on the diagonal in a baking dish. (On the diagonal as in how a cracker stack would look laid out on a plate.)
  4. Season onions and tomatoes with kosher salt and freshly cracked pepper.
  5. Top with bacon, then with cheese.
  6. Bake until bubbly and golden brown, about 30 minutes.

Here are some ideas to get your “kid cook” involved with this recipe:

  • Have him pick the green tomatoes.
  • He can layer the tomatoes as you layer the onions.
  • Have him help sprinkle the bacon and cheese on top before baking.
Some more "sensory play" with left over pie dough.  This kept him busy for quite a while!

Some more “sensory play” with left over pie dough. This kept him busy for quite a while!

This recipe is modified slightly from Claire Robinson’s Recipe

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: