Tomato, Onion & Potato Gratin, adapted from Alice Waters
- Number of Servings: 4
Ingredients
1 med. onion, chopped1.5 lbs. waxy potatoes2 15-oz. cans diced tomatoes, drained2 cloves garlic, sliced thinlyPepper1 T. fresh thyme leaves chopped or 3/4 t. ground thyme1 t. plus 3 t. olive oil2 T. white wine1/5 c. chicken stock or broth
Makes 4 servings.
You will need a 9-in. square or oval gratin dish with 2-inch sides. Peel the onion, cut it in half lengthwise, and slice it as think as possible. Peel and slice the potatoes 1/8 inch think, and hold in cold water until ready to use. Drain the tomatoes. Peel and slice the garlic cloves.
Preheat oven to 375 degrees F. With 1 tsp. of the olive oil, oil the gratin dish, then distribute the onion slices evenly on the bottom. Season with a little pepper. Drain the potatoes and arrange half of them over the onions, overlapping like shingles. season with a little pepper and half of the thyme. Make a layer of the tomato slices on top of the potato slices, pepper them, and sprinkle the rest of the thyme and the garlic slices. Finish with a final layer of overlapping potatoes and a little more pepper. Drizzle with the final 3 t. of olive oil and the white wine, and add enough chicken stock to come two-thirds of the way up the sides of the gratin. (You may need to add more liquid later, but you must allow for the juice that the tomatoes will give off.)
Cover with foil and bake 40 min. Uncover and press down on the mixture, flattening it to ensure that the top layer of potatoes is moistened. The liquid will emulsify somewhat as it continues to cook. bake uncovered for another 40 min. when the top is golden brown. Serve either warm or at room temp.
Number of Servings: 4
Recipe submitted by SparkPeople user SHORTSNSANDALS.
You will need a 9-in. square or oval gratin dish with 2-inch sides. Peel the onion, cut it in half lengthwise, and slice it as think as possible. Peel and slice the potatoes 1/8 inch think, and hold in cold water until ready to use. Drain the tomatoes. Peel and slice the garlic cloves.
Preheat oven to 375 degrees F. With 1 tsp. of the olive oil, oil the gratin dish, then distribute the onion slices evenly on the bottom. Season with a little pepper. Drain the potatoes and arrange half of them over the onions, overlapping like shingles. season with a little pepper and half of the thyme. Make a layer of the tomato slices on top of the potato slices, pepper them, and sprinkle the rest of the thyme and the garlic slices. Finish with a final layer of overlapping potatoes and a little more pepper. Drizzle with the final 3 t. of olive oil and the white wine, and add enough chicken stock to come two-thirds of the way up the sides of the gratin. (You may need to add more liquid later, but you must allow for the juice that the tomatoes will give off.)
Cover with foil and bake 40 min. Uncover and press down on the mixture, flattening it to ensure that the top layer of potatoes is moistened. The liquid will emulsify somewhat as it continues to cook. bake uncovered for another 40 min. when the top is golden brown. Serve either warm or at room temp.
Number of Servings: 4
Recipe submitted by SparkPeople user SHORTSNSANDALS.
Nutritional Info Amount Per Serving
- Calories: 219.0
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 874.3 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 5.3 g
- Protein: 5.8 g
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