Gratin Provençal

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About


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


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