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Gratin de Pommes de Terre Provencal Recipe

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This recipe for Gratin de Pommes de Terre Provencal is from Nina's Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C thinly sliced onions
2 T olive oil
1 1/2 lbs tomatoes, peeled, seeded, and juiced (4 or 5 tomatoes or 2 1/4 C pulp)
1/4 t salt
6 anchovies, drained
1/4 t basil
1/4 t thyme
1/8 t pepper
2 T olive oil or oil from can of anchovies
2 lbs boiling potatoes (like red ones) sliced 1/8" thick...a mandolin is the easiest way to get slices this thin)
1/4 C Parmesan cheese, grated
1 t olive oil
2 garlic cloves, mashed
Directions:
Directions:
Preheat oven to 400. Cook onion and 2 T olive oil in saucepan till tender but not brown. Cut tomato pulp into 1/2" strips and fold into onions with salt.
In a small bowl, mash anchovies, garlic, herbs, pepper, and 2 T oil into a paste. Spread 1/4 tomatoes and onions into a 10" oiled baking dish.
Over them arrange 1/2 the potato slices, then 1/2 the anchovy mixture, then half the remaining tomatoes and onions. Spread rest of potatoes over and rest of anchovy mixture. Top with rest of tomatoes and onions. Spread on cheese and sprinkle with 1 t olive or spray with olive oil pan spray. Bake 40 minutes till potatoes are tender and have absorbed all the juice from the tomatos. If the top browns too much during cooking, cover very loosely with a sheet of foil.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
A version of a Julia Child classic dish...sometimes simply called "potatoes and tomatoes" in Italian families.

 

 

 

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