Provençal Potato Gratin Recipe


Nutrition

Cal/Serving: 242
Daily Value: 12%
Servings: 6

Balanced, High-Fiber, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat9g14%
Saturated2g10%
Carbs34g11%
Fiber5g21%
Sugars5g0%
Protein7g13%
Cholesterol4mg1%
Sodium118mg5%
Calcium119mg12%
Magnesium55mg14%
Potassium925mg26%
Iron2mg10%
Zinc1mg6%
Phosphorus167mg24%
Vitamin A1487IU30%
Vitamin C68mg114%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg6%
Niacin (B3)2mg12%
Vitamin B61mg31%
Folic Acid (B9)52µg13%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E2mg9%
Vitamin K29µg36%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Food Network

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.

3
Ratings2

INGREDIENTS

  • 4 large cloves garlic, smashed
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, sliced
  • 1 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

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.

Recipe Details

Servings: 6

Notes and Substitutions:

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



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