Provencal Tomato Potato Gratin
Description
This is an amazing dish that originally comes from France. The combination of potatoes, cheese, onions and tomatoes with hints of garlic and saffron make this dish truly special.
Ingredients
2 1/2 c. diced onions
3/4 c. diced celery
4 T. olive oil
5 cloves garlic, minced
1- 28 oz. can finely diced tomatoes, with juice
3/4 t. dried thyme leaf
1/2 t. dried rosemary
1/4 t. saffron strands
1 t. ground black pepper
1 t. salt
2 1/2 lbs. Russet potatoes, peeled and thinly sliced
8 oz. grated Gruyere cheese
8-10 servings
Directions
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Preheat oven to 375 degrees.
In a large pan, saute onions and celery in 3 T. olive oil until softened and lightly browned.
Add garlic and cook for another minute or two.
Add tomatoes and juice, thyme, rosemary, saffron, black pepper, and salt. Cook on very low heat for about 15 minutes. Remove from heat and reserve.
Rub the remaining 1 T. olive oil on the bottom of a 9 x 13 inch baking dish. Top with a layer of half of the potatoes followed by half of the tomato mixture and then half of the cheese. Repeat with the remaining potatoes, tomato mixture, and cheese.
Bake for about 45 minutes or until the potatoes are tender when poked with a fork.