Gratin de Pommes de Terre Provencal

recipe at a glance ready in: 1-2 hrs serves/makes: 6

2 cups thinly sliced onions 2 tablespoons olive oil 1 1/2 pound tomatoes, peeled, seeded and juiced 1/4 tsp. salt 6 canned anchovies packed in olive oil, drained 2 cloves mashed garlic 1/4 teaspoon basil 1/2 teaspoon fresh rosemary, very finely minced 1/4 teaspoon thyme 1/8 teaspoon black pepper 2 tablespoons olive oil (include as part of this the oil from the anchovy can) 2 pounds boiling-type potatoes sliced 1/8-inch thick 1/4 cup grated Parmesan or Swiss cheese 1 teaspoon olive oil DIRECTIONS: Preheat the oven the 400F. Cook the onions and olive oil slowly together in a small saucepan until the onions are tender but not browned. Cut the tomato pulp into strips 3/8-inch wide. Fold the tomatoes and salt into the onions. Set aside. In a small mixing bowl, mash the anchovies into a paste with the garlic, herbs, pepper, and oil. Spread one quarter of the tomatoes and onions in the baking dish. Over them arrange half the potato slices, then half the anchovy mixture, then half the remaining tomatoes and onions. Spread over this the rest of the potatoes and the anchovy mixture; top with the last of the tomatoes and onions. Spread on the cheese, and sprinkle with olive oil. Place in middle level of preheated oven and bake for about 40 minutes, or until potatoes are tender and have absorbed all of the juice from the tomatoes. If the top browns too much during cooking, cover very loosely with a sheet of foil.

though I’d have preferred gruyere and you should use gruyere if you can) chives for garnish Directions: 1. melt butter and mince your garlic clove. Remove and garnish with chives. and wait for it to thicken (this won’t take long at all. flour (I used a 50/50 mix of white and brown rice flour) 3 tbs. Season w/ some salt & pepper 4. After I determined the potatoes were cooked and soft. freshly chopped chives 2 cups milk (I used 2%) 1 1/2 cups grated gruyere or swiss cheese (I am poor so bought swiss. and then layer the rest of the potato slices. Then scatter slices of shallot. 5. Pour the cheesy goodness over your potatoes and then cover with foil and bake in the oven a good hour. butter 3 tbs. and turned the heat up to 500 so that they browned nicely. Once melted. Arrange the potato slices in a circular arrangement the bottom of the pan (use about half of them). which is why you do this in a rather shallow pan. Besides it’s more fun to eat your meal from a dish that came right out of the oven piping hot! 3. red potatoes. Scalloped Potatoes (Pommes de Terre au Gratin) Ingredients: • • • • • • 2 tablespoons olive oil 1 tbsp of soft butter 1 onion. In a medium pan. whisk in the flour and chives and keep whisking for another minute or so. Preheat oven to 400F 2. Once mixture is thickened a bit. keep stirring!). This took about 20 minutes more in my oven. Grease shallow baking pan with butter and garlic (keep the garlic clove!). Then add in your milk. sliced thinly 2 teaspoons garlic 1 teaspoon thyme 1 teaspoon salt and pepper . 7. I used multiple pans here b/c all my shallow pans are small. I then removed the foil. 6.Pommes de Terre au Gratin Ingredients: butter & garlic clove for greasing pan Around 2 1/2 lbs. You really only want two layers of potatoes. sliced thinly (1/4″ thick) 2 shallots. thinly sliced salt & pepper 3 tbs. add in all of your cheese while stirring.

onions. Press down with your hands to make sure the cream spreads over the surface of the ingredients. olive oil and half of the grated cheese. herbs. Butter the baking dish and place the above combination in it. Top with the second half of the cheese and the cream. In a large bowl. . toss the potatoes. Cover with a lid or tin foil and bake for 90 minutes at 325F. Remove the cover and continue baking for another 30 minutes or until the dish has turned a golden brown colour. Season properly.• • • • • 6 potatoes "Yukon Gold" 2 cups grated Swiss cheese 2 cups 35% cream 1 pinch of nutmeg 1 baking dish (approx 8" by 8") Directions: Peel and thinly slice the potatoes and onions to 1/8" in thickness. garlic.

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