Potato and onion tian
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 265, total fat 14 G., saturated fats 2 G., proteins 4 G., carbohydrates 33 G., fiber 4 G., cholesterol 0 mg, sodium 548 mg, sugar 5 G.
Calories 265, total fat 14 G., saturated fats 2 G., proteins 4 G., carbohydrates 33 G., fiber 4 G., cholesterol 0 mg, sodium 548 mg, sugar 5 G.
Provençal tian casserole is traditionally made with summer vegetables, but if summer is still a long way off, this onion and potato version will do the trick. Potatoes, onions, and leeks are cut into roughly equal-sized rounds and arranged alternately (ratatouille-style) in a baking dish. A little fresh thyme and extra-virgin olive oil are all you need to make this casserole delicious and flavorful. Serve as an appetizer or side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 tbsp extra-virgin olive oil, plus more for greasing the pan
- 900 g potatoes (4-5 pcs.), cut into thin circles
- 2 teaspoons fresh thyme
- 1 sweet onion, sliced into 0.3-0.5 cm thick circles.
- 1 leek (white and light green parts only), sliced into 0.3-0.5 cm thick circles.
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 220°C (425°F). Grease a 3-quart (1-liter) oval baking dish with olive oil. In a large bowl, toss the potatoes with 1 tablespoon of olive oil, thyme, 1/2 teaspoon of salt, and a few grinds of black pepper.
- In a separate bowl, toss the onion and leek slices, without separating them into rings, with 1 tablespoon olive oil and a large pinch of salt and black pepper.
- Arrange the potatoes, onions, and leeks, overlapping each other, in the prepared dish. Drizzle with the remaining 1/4 cup olive oil and sprinkle with 1/2 teaspoon salt. Cover with foil and bake until the vegetables are very tender, about 45 minutes. Remove the foil and bake until the potatoes are golden brown and crispy around the edges, another 30 to 40 minutes. Let the casserole rest for about 10 minutes before serving.
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