Potato Gratin with Tomato, Olive, and Capers

A potato gratin can be a pretty quick meal if you slice the potatoes thinly and jump-start the cooking on the stove top. My way of turning this side dish into a complete meal is to add rosemary and then top with tomato, salty capers, and olives (kind of like a salad). This gratin is also made with broth instead of cream, so it’s a little more forgiving to your waistline. If you have a mandoline or Benriner slicer, use it to thinly slice the potatoes.