Green Tomato and Vidalia Onion Gratin

Side Dishes | 0 comments

Shared By: © Claire Robinson 2009

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Serves: 4-6


  • 1/4 pound bacon
  • 1 cup fresh GF bread crumbs
  • 2 large Vidalia onions, peeled and sliced into 1/4-inch thick rounds
  • 4 large green tomatoes, sliced 1/4 -inch thick
  • Kosher salt and freshly cracked black pepper
  • 6 ounces sharp white Cheddar, grated, about 1 1/2 cups


  • Render bacon in a large skillet over medium heat. Transfer bacon to a paper towel lined plate.
  • Add the bread crumbs to a small bowl.  Remove 2 Tablespoons of the bacon fat from the skillet and stir into the bread crumbs.
  • Add the onion rounds to the skillet in batches and cook, without breaking the rounds apart, until there is some golden color, about 5-6 minutes per side.
  • Preheat the oven to 350°.
  • To assemble the gratin, overlap the green tomato slices in 1 row in a large baking dish about 9 by 11 inches.
  • Next, make a row slightly overlapping of the partially cooked onion rounds, being careful to keep the slices intact.
  • Repeat steps until all tomatoes and onions are used.
  • Season tomatoes and onions lightly with salt and heavily with pepper.
  • Crumble the bacon over the vegetables; sprinkle the grated Cheddar over the top followed by the bread crumbs.
  • Bake until the cheese is bubbly, about 30-45 minutes.  If the top is getting too brown, loosely cover with foil.


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