Comté and Tomato Gratin

  • Yield 4 to 6 servings

An herbed Comté and breadcrumb topping provides a crisp, cheesy counterpoint to juicy, sweet tomatoes.

Comté Cheese Association / Nickie Sizemore

Serve this gratin as a side dish with fish or grilled meat, or on its own with some crusty bread for mopping up those mouthwatering juices.


Olive oil for dish
4 ounces Comté, shredded (2 scant cups shredded)
1/2 cup fresh breadcrumbs (preferably from a day-old baguette)
1 tablespoon minced fresh parsley
1 teaspoon minced fresh thyme
1 small garlic clove, minced
Salt and freshly ground black pepper
2 pounds tomatoes, cored and sliced 1/4-inch thick


  1. Preheat the oven to 500F. Coat a 9 x 13-inch baking dish lightly with olive oil.
  2. In a small bowl, toss together the Comté, breadcrumbs, parsley, thyme, garlic and a pinch of salt and pepper.
  3. Layer the tomato slices in the baking dish, overlapping them slightly. Season with salt and pepper. Sprinkle the Comté topping evenly over the tomatoes.
  4. Bake 10 minutes, or until the topping is light golden. Serve warm or at room temperature.
Recipe courtesy of Comté Cheese Association, Nickie Sizemore



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