Spiced Tomato and Potato Gratin

In a small bowl, mix together:
1 tsp whole cumin seeds
2 tsp curry powder
1/2 tsp red pepper flakes

In a frying pan, heat 2 T olive oil and 1 T butter over medium heat. Add:
6 c thinly sliced onions (about 2 lbs)
Cook over low heat, stirring frequently, until onions are deeply golden, about 20 minutes. A minute before the onions are done, mix in the spices. Remove from heat and set aside.

While the onions are cooking, thinly slice into a bowl:
1 1/4 lbs Yukon Gold potatoes, 1/8" thick

Toss potatoes with:
1/2 cup heavy cream
1 tsp sea salt
Pepper

Cut into 1/4-inch thick slices:
2 lbs ripe tomatoes

Cut into ribbons:
Handful of basil

Heat oven to 350ºF. Smear half of the caramelized onions across the bottom of a 10x10" baking dish. Take half of the potatoes and half of the tomatoes and arrange on top of the onions. Drizzle with a couple tablespoons of cream from the potatoes and a tablespoon on olive oil. Season the layer a pinch of salt and half the basil.

Scatter the remaining onions across the potatoes and tomatoes already in the pan. Arrange another layer of tomatoes and potatoes on top. Pour the remaining cream, and tablespoon of olive oil across the top. Season with another pinch of salt and the remaining basil. Gently press down on the vegetables so the cream comes up through the layers of vegetables evenly.

Cover tightly with aluminum foil and bake for 2 hours, or until potatoes are completely tender throughout. Increase the oven temperature to 450ºF, carefully uncover the gratin, and cook another 30 minutes, or until top takes on a nice golden color.

Makes 10 sides.

- Megan