Provençal Potato Gratin

Food Network

Ingredients

  • large cloves garlic, smashed
  • 3 Tablespoons  extra-virgin olive oil, plus more for drizzling
  • medium yellow onion, sliced
  • red pepper, seeded and diced
  • 1/4 Cup  dry white vermouth
  • 2 Pounds  Yukon Gold or other waxy potatoes, peeled
  • 1 Cup  water
  • 1/2 Cup  chopped fresh basil leaves
  • 1 Pound  plum tomatoes
  •   Kosher salt and freshly ground black pepper
  • 1/3 Cup  freshly grated Parmesan

This potato gratin gets a touch of Provençal style cooking from the red pepper, plum tomatoes, and fresh basil leaves. You'll be happy you added the newcomers to the traditional French dish.

Directions

Preheat the oven to 350 degrees.

Rub 1 of the garlic cloves all over the inside of a large 1 ½-quart oval casserole dish. Smear some of the olive oil all over the inside of the dish. Mince the rest of the garlic.

Heat the rest of the oil in a saucepan over medium heat. Add the garlic, onion, and pepper, season with the salt and pepper, and cook until tender, about 8 minutes. Add the vermouth and simmer to reduce by about half.

Using a mandoline or vegetable slicer, slice the potatoes about 1/8-inch thick and add them to the pan with the water, salt, pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture has thickened slightly, about 2 minutes.

Stir in the basil.

Transfer the mixture to the prepared baking dish and shake the pan to distribute the potatoes evenly. Season with salt and pepper. Slice the tomatoes about a ¼-inch thick and arrange them in a shingled pattern on top of the potatoes. Season with salt and pepper and drizzle with olive oil.

Bake, uncovered, until the potatoes are tender about 1 ½ hours. Sprinkle the cheese over the top and bake until brown and bubbly, about 15 minutes more. Remove from the oven and let casserole cool 10 minutes before serving. This can also be served at room temperature.

Notes

This recipe was adapted from the original on FoodNetwork.com.

Nutrition

Calories per serving:

241 calories

Dietary restrictions:

Balanced, High Fiber, Low Sodium Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

12%

Servings:

6
  • Fat 53g 81%
  • Carbs 202g 67%
  • Saturated 12g 61%
  • Fiber 31g 122%
  • Sugars 30g
  • Monounsaturated 33g
  • Polyunsaturated 5g
  • Protein 40g 80%
  • Cholesterol 26mg 9%
  • Sodium 621mg 26%
  • Calcium 713mg 71%
  • Magnesium 327mg 82%
  • Potassium 5,528mg 158%
  • Iron 11mg 60%
  • Zinc 5mg 36%
  • Phosphorus 998mg 143%
  • Vitamin A 511µg 57%
  • Vitamin C 410mg 683%
  • Thiamin (B1) 1mg 71%
  • Riboflavin (B2) 1mg 40%
  • Niacin (B3) 14mg 70%
  • Vitamin B6 4mg 190%
  • Folic Acid (B9) 307µg 77%
  • Vitamin B12 0µg 8%
  • Vitamin D 0µg 0%
  • Vitamin E 11mg 53%
  • Vitamin K 172µg 215%
See detailed nutritional info Have a question about nutritional data? Let us know.
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