Comté and Tomato Gratin

Comté Cheese Association / Nickie Sizemore
  • Yield: 4 to 6 servings

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