Provençal Potato Gratin Recipe

Nov 14, 2012 @ 8:37 PM
Posted by Food Network, Special Contributor

Nutrition

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

Balanced, High-Fiber
Vegetarian, Gluten-Free, Wheat-Free

Fat	9g	14%
Saturated	2g	10%
Carbs	34g	11%
Fiber	5g	21%
Sugars	5g	0%
Protein	7g	13%
Cholesterol	4mg	1%
Sodium	652mg	27%
Calcium	119mg	12%
Magnesium	55mg	14%
Potassium	927mg	26%
Iron	2mg	10%
Zinc	1mg	6%
Vitamin A	1414IU	28%
Vitamin C	68mg	113%
Thiamin (B1)	0mg	11%
Riboflavin (B2)	0mg	6%
Niacin (B3)	2mg	12%
Vitamin B6	1mg	31%
Folic Acid (B9)	50µg	13%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	2mg	9%
Vitamin K	24µg	30%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	1g	0%

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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.

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.