Recipes

Provencal Tomato and Potato Gratin

  • Servings: 8-10
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 1/2 cups diced onions
  • 3/4 cup diced celery
  • 4 Tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 28 oz. can finely diced tomatoes, with juice
  • 3/4 teaspoon dried thyme leaf
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon saffron strands
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 1/2 lbs. Russet potatoes, peeled and thinly sliced
  • 8 oz grated Gruyere cheese

Directions

1. In a large sauté pan, sauté onions and celery in 3 Tablespoons olive oil until softened and lightly browned.

2. Add garlic and cook for another minute or two.

3. Add tomatoes and juice, thyme, rosemary, saffron, black pepper, and salt. Cook on very low heat for about 15 minutes. Should be somewhat saucy when done. Remove from heat and reserve.

4. Rub the remaining 1 Tablespoon of olive oil on the bottom of a 9 x 13 baking dish. Top with a layer of half of the potatoes followed by half of the tomato mixture and then half of the cheese. Repeat with the remaining potatoes, tomato mixture, and cheese.

5. Bake in a 375°F oven for about 45 minutes or until the potatoes are tender when poked with a knife.
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