"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Mediterranean Gratin of Tomatoes Potatoes Feta and Olives Recipe
Tried it? Rate this Recipe:
This recipe for Mediterranean Gratin of Tomatoes Potatoes Feta and Olives, by Jill Olig, is from The Hauptli Reunion 2008 Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4-5 med. potatoes 1-2 T. olive oil 2 large onions diced 4 tomatoes sliced 1/4 inch thick salt and pepper to taste 2-3 teaspoons of fresh thyme leaves 1/2 c. pitted and halved kalamata olives 2/3 c. crumbled feta cheese 1/2 c. bread crumbs
Preheat oven to 375º Spray med. size cake pan with Pam Boil potatoes about 15 min. until half done. Drain and slice while still hot. Cook onions in 1 T. oil about 20 min. until brown. layer half of the onions, potatoes, tomatoes, cheese and olives. Then make a second layer. Sprinkle bread crumbs on top and drizzle with 1T. olive oil Bake for 40-45 min.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.