Gratin de Pommes de Terre Provençal
Scalloped Potatoes with Onions,
Tomatoes, Anchovies, Herbs, and Garlic
This casserole with its full-bodied
Mediterranean flavor goes beautifully
with roast lamb or beef. It is also
good served cold. The potatoes need
no other liquid than that rendered
by the tomatoes as they cook together.
Serves 6
2 cups thinly sliced onions
2 Tbs. olive oil
1 1/2 lbs. tomatoes, peeled, seeded and juiced (about 4-5)
1/4 tsp. salt
6 canned anchovies packed in olive oil, drained
2 cloves mashed garlic
1/4 tsp. basil
1/2 tsp. fresh rosemary, very finely minced
1/4 tsp. thyme
1/8 tsp. pepper
2 Tbs. olive oil (include as part of this
the oil from the anchovy can)
2 lbs. "boiling" potatoes sliced 1/8-inch thick (6-7 cups)
1/4 cup grated Parmesan or Swiss cheese
1 tsp. olive oil
Preheat the oven the 400°F.
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.
-Mastering the Art of French Cooking
--
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