PROVENCAL POTATO GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 2h25m
Yield 6 servings
Number Of Ingredients 11
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.
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Jason goddard
[email protected]This gratin is the perfect side dish for any occasion.
Shanto Shill
[email protected]I'm not a huge fan of potato gratin, but this recipe changed my mind. It's so flavorful and delicious.
Lauette Alcineus
[email protected]This gratin is a great way to use up leftover potatoes.
Jonas Tapia
[email protected]I love that this gratin can be made ahead of time. It's perfect for busy weeknights.
Sahro Axmed
[email protected]This gratin is the perfect comfort food. It's cheesy, creamy, and delicious.
Thoko Rose
[email protected]I've never made potato gratin before, but this recipe made it easy. It turned out perfectly and I will definitely be making it again.
Theresa McCoy
[email protected]This gratin was a disaster! The potatoes were undercooked and the cheese was burnt.
Rj Rasel
[email protected]I thought this gratin was just okay. It wasn't bad, but it wasn't anything special either.
Fatima Zohra Sherali
[email protected]This gratin was a bit too cheesy for me, but my husband loved it.
Kadielyn Willats
[email protected]The potatoes were a bit too soft for my liking, but the flavor was great.
Mike Myers
[email protected]This is my go-to recipe for potato gratin. It's simple, yet elegant and always impresses my guests.
Abubaker Khan09
[email protected]I've made this gratin several times now and it's always a crowd-pleaser. It's easy to make and always comes out perfect.
Prophtees Blessing Forson
[email protected]This gratin was a hit with my family! The potatoes were perfectly cooked and the cheese was gooey and delicious. I will definitely be making this again.