Gratin Provençal

Name: Gratin Provençal
Yield: serves 6-8
Ingredients: 6 oz onions – peeled and very thinly sliced; 4 tablespoons olive oil; 1 lb large tomatoes (beef or marmande) – skinned and thinly sliced; 1½ lb peeled floury potatoes – cut into thinnish slices; 2 cloves garlic – peeled and minced; 1 small tin anchovy fillets in oil – finely chopped; ½ tablespoon finely chopped fresh basil leaves; ½ teaspoon finely chopped fresh thyme leaves; freshly ground black pepper; 2 heaped tablespoons freshly grated Parmesan

Preparation info

serves
6-8

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Ingredients

4 tablespoons olive oil
6 oz onions – peeled and very thinly sliced
1

Side dish
October
Gluten-free

Method

Rub a flame-proof gratin dish with a little of the olive oil. Scatter some of the onions over the bottom, then some tomato slices, then some potato followed by a seasoning layer of some of the anchovy, garlic, basil, thyme, pepper and a sprinkling of olive oil.

Continue layering – onion, tomato, potato, seasoning, olive oil – until those ingredients are all used up. Finish with a layer