Tian de Pommes de Terre

Potato & Tomato Gratin

Preparation info

  • 6

    • Difficulty

      Easy

Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

This method of cooking crunchy and fragrant potatoes under a roast also works well with courgettes/zucchini instead. It owes its special taste to the fresh bay leaves tucked between the vegetables. If the roast is a small one the vegetables may have to be put in the oven before it.

Ingredients

  • 6 medium potatoes, peeled and sliced in thin rounds
  • 6 medium to large tomatoes, sliced in rounds
  • 4-6 fresh bay leaves cut le

Method

Alternate potatoes with tomatoes in one layer in slightly overlapping rounds in a shallow, well-oiled baking dish. Tuck strips of bay leaves between the vegetables and scatter thyme over the top. Season and sprinkle the cold water over the dish. Place directly beneath the roasting lamb. After 30 mins pour the bouillon over the vegetables and baste the lamb with the juices from time to lime. Ser