Provencal potato gratin
Votes: 2
Time: 2 hours 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 237, total fat 8.5 G., saturated fats G., proteins 7 G., carbohydrates 33 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 237, total fat 8.5 G., saturated fats G., proteins 7 G., carbohydrates 33 G., fiber G., cholesterol mg, sodium mg, sugar G.
A gratin is a potato dish, essentially a casserole. The dish, or rather the cooking technique, originates in France and literally translates as "crust" (French gratin). The French use this term to describe both meat and vegetable casseroles, as well as sweet dishes, the main requirement being a crispy crust. Like most holiday dishes, a gratin is set out to fill the table. This wonderful potato casserole will be a stunning addition to any meal, whether on its own or as a side dish to a main course, such as pork or lamb.
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:
- 900 g waxy potatoes, peeled
- 4 large cloves of garlic, crushed into a pulp
- 3 tbsp olive oil, plus extra for drizzling
- 1 medium onion, sliced
- 1 red bell pepper, peeled and seeded, cut into cubes
- 1/4 cup dry white vermouth
- 1 cup of water
- 0.5 cup chopped basil leaves
- 450 g plum tomatoes
- 1/3 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Take 1 clove of garlic and coat a large 1.5-liter oval baking dish completely with it. Grease the inside of the dish with a little olive oil. Finely chop the remaining garlic cloves.
- Heat the remaining olive oil in a saucepan over medium heat. Add the garlic, onion, and bell pepper, season with salt and pepper, and cook for about 8 minutes, until the vegetables are tender. Pour in the vermouth and simmer until it has reduced by half.
- Using a mandoline or vegetable peeler, slice the potatoes into slices approximately 3 mm thick and place them in a pan with water; season with salt and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, for about 2 minutes, until the mixture thickens slightly. Stir in the basil at the end.
- Transfer the mixture to the prepared baking dish and shake to distribute the potatoes evenly. Season with salt and pepper. Cut the tomatoes into 6mm slices and arrange them like roof tiles on top of the potatoes. Sprinkle with salt and pepper and drizzle with olive oil.
- Bake, uncovered, for about 1.5 hours, until the potatoes are tender. Sprinkle with cheese and bake until golden and bubbly, about 15 minutes more. Remove the pan from the oven and let it cool for 10 minutes before serving. You can also serve this dish at room temperature.
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