JULIA CHILD'S PROVENçAL POTATO GRATIN
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Arbaz Kaligar
[email protected]This potato gratin is a great way to use up leftover potatoes. It is also a great dish to make ahead of time.
Md Ask
[email protected]I love this potato gratin! It is so creamy and cheesy. I always make it for special occasions.
Contact Tagtoolzz on Instagram
[email protected]This potato gratin is so easy to make and it is always a crowd-pleaser. I highly recommend this recipe.
Imran Halawa123456
[email protected]I made this potato gratin for a potluck and it was a huge hit! Everyone loved it.
Prattoy Saha
[email protected]This potato gratin is a great way to use up leftover potatoes. It is also a great dish to make ahead of time.
VMG “Ginger.Vee” K
[email protected]I love this potato gratin! It is so creamy and cheesy. I always make it for special occasions.
Bobo Bah
[email protected]This potato gratin is a great side dish for any meal. It is easy to make and it is always a crowd-pleaser. I highly recommend this recipe.
Jahagir Alam
[email protected]I followed the recipe exactly and the potato gratin turned out perfectly! It was so easy to make and it was so delicious. I highly recommend this recipe.
Oluwasijibomi Oluwasola
[email protected]This is the best potato gratin I have ever had! The potatoes are so creamy and the cheese is so flavorful. I will definitely be making this again and again.
Aakash Doney
[email protected]I made this potato gratin for a dinner party and it was a huge hit! Everyone loved it. The gratin was creamy and cheesy, and the potatoes were cooked to perfection.
Kay Jones
[email protected]This potato gratin is absolutely delicious! The potatoes are cooked to perfection and the cheese is melted and bubbly. I will definitely be making this again.