Layered Tapenade Potatoes

Name: Layered Tapenade Potatoes
Cook time: 6 h
Total time: 6 h
Cuisine: Mediterranean
Ingredients: 1 (9-ounce) jar marinated artichoke hearts, drained; ¼ cup oil-packed or reconstituted sun-dried tomatoes, chopped; ½ cup pitted green olives; 1½ tablespoons capers; ¼ cup oil-packed or reconstituted sun-dried tomatoes, chopped; 1 small yellow onion, chopped; 2 teaspoons olive oil (optional); ½ teaspoon dried basil; 3 garlic cloves, minced; 2 tablespoons minced fresh flat-leaf parsley, for garnish; 3 tablespoons toasted panko bread crumbs, for garnish; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 pounds Yukon Gold potatoes, peeled and cut into ⅛-inch-thick slices; ½ teaspoon dried thyme

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

A bold green olive, tomato, and artichoke tapenade combines with buttery Yukon Gold potatoes for a nice change from the usual potato dishes. Plan to make the tapenade the day before to save time when assembling this recipe. To make this recipe gluten-free, use gluten-free bread crumbs instead of panko.

Ingredients

1 (9-ounce) jar marinated artichoke hearts, drained
½ cup pitted green olives

Starter
Side dish
Vegan

Method

In a food processor, combine the artichoke hearts, olives, sun-dried tomatoes, and capers. Pulse to finely mince the tapenade ingredients. If making ahead, transfer to a container, cover, and refrigerate. Allow to come to room temperature before using.
For the best flavor, heat the oil in a small skillet over medium-high heat. Add the onion and sauté until soft