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 might’t find marjoram, fresh basil or oregano makes a good substitute.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
