Name: Provençal Potato Gratin
Total time: 50 min
Yield: Makes: 1 gratin
Cuisine: French
Ingredients: 1 tablespoon olive oil (OF: ¼ cup/60 ml broth); 1 tablespoon fresh thyme, leaves only; ¼ teaspoon pepper; ½ cup (90 g) pitted Kalamata olives, chopped; 2 pounds (900 g) waxy potatoes, such as Yukon Gold, sliced ¼ inch (6.5 mm) thick; One 14.5-ounce (411 g) can diced tomatoes with juice; ¼ teaspoon salt, plus more to taste; 3 garlic cloves, minced; 2 yellow onions, thinly sliced

Preparation info

Makes:
1
gratin

Difficulty
Easy
Ready in
50 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

This baked potato and onion dish, based on a southern French favorite, was a sleeper hit with our recipe testers. It’s delicious served warm or at room temperature and doesn’t fall apart easily— making it a great choice for a mid-hike picnic.

Ingredients

1 tablespoon olive oil (OF: ¼ cup/60 ml broth)

Europe
France
Side dish
Mediterranean
Gluten-free
Vegan

Method

Preheat the oven to 400°F 200°C).
Place a large skillet over medium heat. Add the oil, then add the onions and thyme and sauté until they brown slightly, about 5 minutes. Add the garlic, season with salt to taste, and remove from the heat.
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