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Green Tomato Gratin

This Green Tomato Gratin features tart tender green tomatoes surrounded by a cheesy mornay sauce, topped with crisp herbed breadcrumbs. It makes a for a delicious side, but works equally well for brunch, topped with poached eggs and served with toast.

Course Appetizer, Brunch
Cuisine American, Best
Level Intermediate
Main Ingredient Vegetable
Diet Low Sugar, Pescatarian, Vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 servings


  • 300 grams green tomatoes (sliced 1/4" thick)

breadcrumb topping

  • 1/2 cup panko
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon celery seeds
  • 1/8 teaspoon salt
  • ground black pepper
  • 1 tablespoon olive oil

mornay sauce

  • 1 tablespoon cultured unsalted butter
  • 2 teaspoons all-purpose flour
  • 1/2 cups heavy cream
  • 1/4 teaspoon salt
  • 50 grams Comté cheese


  1. Put the oven rack in the middle position and preheat to 375 degrees F.
  2. To make the topping, mix the panko, onion powder, celery seeds, salt and pepper until everything is evenly distributed and then drizzle on the olive oil and stir to combine.
  3. To make the mornay sauce, put the butter and flour in a small saucepan and cook over medium heat until the mixture is bubbly, but do not let the flour brown.
  4. Turn the heat down and then whisk in the cream until the mixture is free of lumps and it starts to thicken.
  5. Once the sauce thickens, add the salt and stir in the cheese a little bit at a time until it is all incorporated. The mornay sauce will be very thick, but this is okay since the the tomatoes will release a lot of water.
  6. Arrange the sliced green tomatoes and mornay sauce in layers in an oven safe dish and then spread any remaining sauce on top of the green tomatoes.
  7. Sprinkle the panko topping evenly over the top of the tomatoes and then place the dish in the oven. Bake for 30-35 minutes or until the sauce is bubbling, the tomatoes are tender, and the breadcrumbs are golden brown.