Provençal Potato Gratin

Provençal Potato Gratin
Staff Writer

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.


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.


This recipe was adapted from the original on


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, Pork Free, Kosher

Daily value:



  • Fat 9g 14%
  • Carbs 34g 11%
  • Saturated 2g 10%
  • Fiber 5g 20%
  • Sugars 5g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 7g 13%
  • Cholesterol 4mg 1%
  • Sodium 104mg 4%
  • Calcium 120mg 12%
  • Magnesium 55mg 14%
  • Potassium 923mg 26%
  • Iron 2mg 10%
  • Zinc 1mg 6%
  • Phosphorus 167mg 24%
  • Vitamin A 86µg 10%
  • Vitamin C 68mg 114%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 7%
  • Niacin (B3) 2mg 12%
  • Vitamin B6 1mg 32%
  • Folic Acid (B9) 51µg 13%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 31µg 38%
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