Best 5 Provencal Tomato Potato Gratin Recipes

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Indulge in the vibrant flavors of Provence with our Provencal tomato-potato gratin, a delightful casserole that encapsulates the essence of French cuisine. This savory dish features layers of thinly sliced potatoes, aromatic tomatoes, and a rich Gruyère cheese sauce, all baked to golden perfection. The tantalizing aroma of roasted garlic and fragrant herbs like thyme and basil fills the air as this culinary masterpiece emerges from the oven. Alongside the classic gratin, we present variations that cater to diverse dietary preferences and culinary curiosities. Discover the vegan delight of our dairy-free tomato-potato gratin, a plant-based symphony of flavors that showcases the natural goodness of vegetables. Alternatively, embark on a culinary adventure with our sweet potato-black bean gratin, a fusion of flavors and textures that will elevate your taste buds. Explore the depths of cheesy indulgence with our extra cheesy tomato-potato gratin, a decadent treat for cheese enthusiasts. And for those seeking a touch of sophistication, our tomato-potato gratin with goat cheese adds a tangy twist to this Provencal classic. Prepare to be captivated by the symphony of flavors and textures that await you in our Provencal tomato-potato gratin and its delightful variations.

Let's cook with our recipes!

PROVENCAL POTATO GRATIN



Provencal Potato Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 11

4 large clove garlic, smashed
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, sliced
1 red pepper, peeled, seeded and diced (3/4 cup)
1/4 cup dry white vermouth
2 pounds Yukon gold or other waxy potatoes (about 4 to 5), 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

Steps:

  • Preheat the oven to 350 degrees F.
  • Rub 1 of the garlic cloves all over the inside of a large 1 1/2 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 1/4-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 1/2 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.

PROVENCAL CHERRY TOMATO GRATIN



Provencal Cherry Tomato Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 7

3 pints cherry or grape tomatoes, halved
1 1/2 tablespoons plus 1/4 cup good olive oil
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
3 large garlic cloves, peeled
1/3 cup chopped fresh flat-leaf parsley
2 cups coarse bread cubes from a country bread

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the tomatoes in a 9 x 13-inch ceramic dish. Add the 1 1/2 tablespoons of olive oil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and toss together. Spread the tomatoes evenly in the pan.
  • Place the garlic, parsley, and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped. Add the bread cubes and process until the bread is in crumbs. Add the 1/4 cup of olive oil and pulse a few times to blend. Sprinkle the crumbs evenly over the tomatoes.
  • Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.

PROVENCAL TOMATO POTATO GRATIN



Provencal Tomato Potato Gratin image

Categories     Potato     Tomato     Side     Bake     Broil     Vegetarian     Quick & Easy     Casserole/Gratin     Basil     Summer     Vegan     Thyme     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

10 tablespoons extra-virgin olive oil
2 lb medium tomatoes (about 6), cut crosswise into 1/2-inch-thick slices
About 13/4 teaspoons salt
1 teaspoon black pepper
2 lb medium red potatoes, scrubbed well
1 garlic clove
1/2 cup plain fine dry bread crumbs
1/4 cup finely chopped fresh basil
1 1/2 teaspoons chopped fresh thyme
Special Equipment
a 3-qt shallow flameproof gratin or casserole dish (about 2 inches deep; not glass)

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20 minutes.
  • While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with 5 tablespoons oil in a large bowl.
  • Remove tomatoes from oven and put oven racks in upper and lower thirds of oven. Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast potatoes, switching position of pans halfway through roasting, until tender, about 16 minutes total.
  • While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
  • Preheat broiler.
  • Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute (crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at room temperature.

JULIA CHILD'S PROVENçAL POTATO GRATIN



Julia Child's Provençal Potato Gratin image

Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.

Provided by Julia Moskin

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

2 to 3 onions, thinly sliced (2 heaping cups)
1/4 cup extra-virgin olive oil, more for drizzling
Salt and freshly cracked black pepper
1 1/2 pounds ripe tomatoes, seeded and cut into strips about 3/8-inch wide
1 2-ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately)
2 large cloves garlic, smashed and peeled
1 tablespoon fresh herbs, such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence
About 2 pounds thin-skinned, waxy potatoes like Yukon Gold, sliced 1/8-inch thick (6 to 7 cups)
1/2 cup grated Parmigiano-Reggiano or Gruyère

Steps:

  • Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
  • In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
  • In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
  • If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
  • Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams

PROVENCAL TOMATO GRATIN



Provencal Tomato Gratin image

Provided by Molly O'Neill

Categories     appetizer, side dish

Time 45m

Yield Four servings

Number Of Ingredients 9

2 cloves garlic, peeled and minced
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh Italian parsley
4 large tomatoes, cut into 1/4-inch-thick slices
Salt and freshly ground pepper to taste
1/2 cup coarsely chopped imported black olives
3 ounces reduced-fat goat cheese, crumbled
2 tablespoons dried bread crumbs
2 teaspoons olive oil

Steps:

  • Preheat the oven to 350 degrees. Combine the garlic, thyme and parsley. Place half of the tomato slices in overlapping layers in a 10-inch quiche dish. Season with salt and pepper. Sprinkle with half of the garlic-herb mixture. Top with half of the olives and half of the goat cheese.
  • Repeat the layers. Sprinkle the bread crumbs over the top. Drizzle with olive oil. Bake for 30 minutes. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 466 milligrams, Sugar 4 grams

Tips:

  • Choose ripe, flavorful tomatoes. This will ensure that your gratin has the best possible flavor. Look for tomatoes that are deep red and have no bruises or blemishes.
  • Use a variety of potatoes. This will give your gratin a more interesting texture and flavor. Yukon Gold, red, and fingerling potatoes are all good choices.
  • Don't skimp on the garlic. Garlic is a key flavor component in this dish, so be sure to use plenty of it. Two to three cloves are a good starting point.
  • Use a good quality olive oil. Olive oil is another important flavor component in this dish, so be sure to use a good quality extra-virgin olive oil.
  • Season your gratin well. Salt and pepper are essential, but you can also add other spices and herbs to taste. Some good options include thyme, oregano, and basil.
  • Bake your gratin until it is golden brown and bubbly. This will ensure that it is cooked through and has a nice crispy top.

Conclusion:

Provencal tomato potato gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its vibrant flavors and creamy texture, this gratin is sure to be a hit with everyone who tries it.

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