Provencal Potato Gratin

  I have had this recipe saved for awhile but each week it just seems to slip through the cracks when planning out our meals. The photo posted with the original recipe reminded me of scalloped potatoes, but I have to say I was slightly disappointed they didn't come out anything like scalloped potatoes. That being said, the recipe itself is actually very good, as long as you aren't expecting something slightly creamy and cheesy like I was. Next time I think I will mix in a few tablespoons of parmesan cheese with the potatoes before baking, so if you like a little more cheese with your potatoes try it out. 

Provencal Potato Gratin

3-4 garlic cloves, minced

3 tablespoons of extra virgin olive oil

1/4 of a large yellow onion, sliced

1/4 cup  low sodium vegetable broth

5-7 yukon gold potatoes (about 1 1/2 lbs depending on size of potatoes), peeled

3/4 cup of water

1/2 cup chopped fresh basil leaves
4 plum tomatoes (enough to cover potatoes in dish)
1/3 cup parmesan cheese
salt and pepper to taste


Directions:


Preheat oven to 350 degrees


  Rub one of the garlic cloves all over the inside of a casserole dish, then smear some of the olive oil all over the inside of the dish. Mince the rest of the garlic.
  
  Heat the remaining oil in a sauce pan over medium heat, add the garlic and onion, season with salt and pepper and cook until tender, about 8 minutes. Add the vegetable broth and simmer to reduce.


  Use a mandoline or vegetable slicer ( I dont have either so I just sliced mine with a knife and they came out fine) and slice the potatoes about 1/8 of an inch thick, then add the to the pan with the water. Bring to a boil over medium high heat and cook, stirring until the mixture has slightly thickened, about 2 minutes. 


 Stir in the basil.

  Transfer the mixture to your casserole dish and shake the pan to distribute potatoes evenly. Slice the tomatoes about 1/4 inch thick and arrange them in a shingle pattern on top of the potatoes. Season with salt and pepper and brush with olive oil. 

  Bake uncovered about 1 to 1 1/2 hours, until the potatoes are soft. Then sprinkle the cheese on top and bake until brown and bubbly, about another 15 minutes. Remove from the oven and let cool about 10 minutes before serving, can be served at room temperature. 

  I served this dish with a roasted pork loin and a salad, the potatoes and pork definitely went together very well!


Recipe adapted from Food Network