Friday recipe: Provencal summer potato gratin

Since i posted two days ago about the beauty of Provence , i’m sharing a delicious summer dish from that lovely area….

2ba8c7d00d2ab3c10b95ca4e9abcb5faProvence is the Mediterranean jewel of France in my opinion. The sights, smells and food are incomparable…The food in this part of France is so good, you will have visit more than once!

Provencal summer potato gratin:

2 cloves garlic-extra virgin olive oil-2 1/4 pounds medium tomatoes, peeled-2 pounds gold potatoes, scrubbed and sliced about 1/4 inch thick-salt and freshly ground pepper-2 teaspoons fresh thyme (or 1 teaspoon dried)-2 medium onions, sliced about 1/4 inch thick-1 bay leaf-1 1/2 cups boiling water- 12 imported black olives, pitted.

-Heat the oven to 375F. Cut 1 of the garlic cloves in half and rub a gratin or baking dish with the cut sides. Mince the remaining garlic and set aside. Oil the gratin dish with olive oil.

-Slice 2 of the tomatoes into thin rounds and peel and chop the rest. Arrange half of the potato slices in the dish, slightly overlapping, and season generously with salt and pepper. Sprinkle half of the thyme. Top with half of the onions. Season the onions and lay the bay leaf on top. Toss the chopped tomatoes and minced garlic together with salt and pepper to taste, and spoon over the onions. Repeat the layers and top with the sliced tomatoes. Be sure to season each layer generously.

-Season the boiling water with 1/2 teaspoon salt and 1/4 teaspoon pepper, and pour over the vegetables. Dot the top with olives and cover with foil. Bake for 45 minutes. Uncover and bake for another 30 mn, until most of the liquid has been absorbed and the gratin is lightly browned around the edges.

(You can add 1/2 a cup of grated Gruyere over the gratin 1 hour after baking).

Enjoy!

*image via pinterest

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