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Gratin de Pommes de Terre

Provencal

recipe at a glance

ready in: 1-2 hrs

serves/makes: 6

INGREDIENTS:

2 cups thinly sliced onions2 tablespoons olive oil1 1/2 pound tomatoes, peeled, seeded and juiced 1/4 tsp. salt6 canned anchovies packed in olive oil, drained

2 cloves mashed garlic1/4 teaspoon basil1/2 teaspoon fresh rosemary, very finely minced1/4 teaspoon thyme1/8 teaspoon black pepper2 tablespoons olive oil (include as part of thisthe oil from the anchovy can)2 pounds boiling-type potatoes sliced 1/8-inch thick1/4 cup grated Parmesan or Swiss cheese1 teaspoon olive oil

DIRECTIONS:Preheat the oven the 400F.

Cook the onions and olive oil slowly together in a small saucepan untilthe onions are tender but not browned.

Cut the tomato pulp into strips 3/8-inch wide. Fold the tomatoes andsalt into the onions. Set aside.

In a small mixing bowl, mash the anchovies into a paste with the

garlic, herbs, pepper, and oil. Spread one quarter of the tomatoes and

onions in the baking dish. Over them arrange half the potato slices,then half the anchovy mixture, then half the remaining tomatoes and

onions. Spread over this the rest of the potatoes and the anchovymixture; top with the last of the tomatoes and onions. Spread on the

cheese, and sprinkle with olive oil.

Place in middle level of preheated oven and bake for about 40

minutes, or until potatoes are tender and have absorbed all of thejuice from the tomatoes. If the top browns too much during cooking,

cover very loosely with a sheet of foil.

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Pommes de Terre au Gratin

Ingredients:

butter & garlic clove for greasing pan

Around 2 1/2 lbs. red potatoes, sliced thinly (1/4 thick)2 shallots, thinly sliced

salt & pepper

3 tbs. butter3 tbs. flour (I used a 50/50 mix of white and brown rice flour)

3 tbs. freshly chopped chives

2 cups milk (I used 2%)1 1/2 cups grated gruyere or swiss cheese (I am poor so bought swiss, though Id have

preferred gruyere and you should use gruyere if you can)

chives for garnish

Directions:1. Preheat oven to 400F

2. Grease shallow baking pan with butter and garlic (keep the garlic clove!). I used

multiple pans here b/c all my shallow pans are small. Besides its more fun to eat yourmeal from a dish that came right out of the oven piping hot!

3. Arrange the potato slices in a circular arrangement the bottom of the pan (use about

half of them). Then scatter slices of shallot, and then layer the rest of the potato slices.

You really only want two layers of potatoes, which is why you do this in a rather shallowpan. Season w/ some salt & pepper

4. In a medium pan, melt butter and mince your garlic clove. Once melted, whisk in the

flour and chives and keep whisking for another minute or so. Then add in your milk, andwait for it to thicken (this wont take long at all, keep stirring!).

5. Once mixture is thickened a bit, add in all of your cheese while stirring.

6. Pour the cheesy goodness over your potatoes and then cover with foil and bake in theoven a good hour. After I determined the potatoes were cooked and soft, I then removed

the foil, and turned the heat up to 500 so that they browned nicely. This took about 20

minutes more in my oven.7. Remove and garnish with chives.

Scalloped Potatoes (Pommes de Terre au

Gratin)

Ingredients:

2 tablespoons olive oil

1 tbsp of soft butter

1 onion, sliced thinly 2 teaspoons garlic

1 teaspoon thyme

1 teaspoon salt and pepper

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6 potatoes "Yukon Gold" 2 cups grated Swiss cheese

2 cups 35% cream

1 pinch of nutmeg

1 baking dish (approx 8" by 8")

Directions:

Peel and thinly slice the potatoes and onions to 1/8" in thickness.

In a large bowl, toss the potatoes, onions, garlic, herbs, olive oil and half of the grated

cheese. Season properly.

Butter the baking dish and place the above combination in it.

Top with the second half of the cheese and the cream. Press down with your hands tomake sure the cream spreads over the surface of the ingredients.

Cover with a lid or tin foil and bake for 90 minutes at 325F. Remove the cover and

continue baking for another 30 minutes or until the dish has turned a golden browncolour.