Heirloom Tomato Gratin with Gruyere

Heirloom tomatoes – one of summer’s finest treasures – are celebrated in this rustic gratin, where careful preparation concentrates the tomatoes’ flavor while preserving their structure. After a brief rest to release excess moisture, the sliced tomatoes are layered over a mix of cubed baguette, Gruyère and cream, then baked until just tender. A topping of fresh breadcrumbs, Pecorino Romano and thyme forms a golden crust overtop layers of cheesy bread and succulent tomatoes, creating a dish with both depth and contrast.

5 pounds medium heirloom tomatoes, stemmed and cut into 1/2-inch slices

1 1/2 tablespoons kosher salt, plus more to taste

1/2 cup olive oil, divided

4 cloves garlic, thinly sliced

2 teaspoons black pepper, plus more to taste

6 cups 1-inch bread cubes from a French baguette, toasted

2 cups shredded Gruyère cheese

1/2 cup heavy cream

2 tablespoons sherry vinegar

2 cups fresh breadcrumbs

1/2 cup grated Pecorino Romano cheese

1 tablespoon minced fresh thyme, plus more for garnish

Preheat oven to 400°F.

Line 3 rimmed baking sheets with paper towels. Arrange the tomato slices in a single, even layer on the prepared baking sheets. Season both sides evenly with salt and let stand at room temperature to allow excess moisture to release, about 30 minutes. Gently pat tomatoes dry with additional paper towels.

In the Heritage Deep Lasagna Dish, toss bread, cheese, heavy cream and ¼ cup oil together.

In a large bowl, toss the tomatoes, garlic and pepper until well-coated. Season with additional salt to taste. Shingle the tomato slices on top of bread and drizzle with sherry vinegar. Bake until the tomatoes just begin to soften, about 20 minutes.

Meanwhile, combine the remaining breadcrumbs, Pecorino Romano cheese, and thyme in a small bowl. Add the remaining olive oil and stir to combine with a fork. Season with salt and pepper, to taste. Sprinkle the breadcrumb mixture evenly over the top of the gratin.

Return to the oven and bake until the tomatoes are tender and the top is lightly golden-brown, about 15 to 20 minutes. Let sit for about 15 to 20 minutes before cutting. Garnish with additional thyme and serve.