Gratin of Chops and Vegetables

A gardiane, the Provençal version of a bombine, is prepared in the same way, eliminating the wine and all of the vegetables except for the potatoes and the persillade. Starchy, soup potatoes are usually used so that, in disintegrating, they thicken the sauce and, because the dish is cooked covered in the oven, it remains a stew rather than being transformed into a gratin.