Provençal potato gratin

20140809-073122.jpg

Having recently returned from a lovely holiday in the South of France, I’m brimming with summery French ideas – be prepared for a little trip to sunny Mediterranean climes in the next few weeks!

Here’s a lovely summery take on that winter classic, the potato gratin – by omitting the cream and including fresher, lighter flavours you can enjoy the comfort of a potato bake all year round, and one that can cater for all dietary requirements too as it’s lost the dairy content. For me the thyme, olives and tomatoes really are the flavours of Provence. Will make this one more often.

Provencal Potato Gratin (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

20140809-073024.jpg

Serves 4

  • 1 onion, sliced
  • 1 tsp fresh thyme
  • 1 tbsp olive oil
  • Pinch of salt
  • 4-8 tomatoes sliced
  • Handful of olives (optional)
  • 1 clove garlic, minced
  • 4-6 medium potatoes, peeled and fairly finely sliced
  • Olive oil
  • Sprig of rosemary
  • Salt and pepper

– Sweat the onions, thyme and pinch of salt in the 1 tbsp olive oil until soft and slippery, but not coloured
– Spread over the bottom of an attractive baking dish (this gratin is best served at the table for maximum impact.
– Layer over the tomatoes, olives and garlic
– Top with a neat layer of potato slices, arranged like tiles on the roof of a house
– Season and garnish with the rosemary sprig
– Drizzle over the olive oil
– Bake for 1 hour at 180 degrees centigrade/gas mark 4 until the top is golden and a knife easily slips through the potato.
– Serve with a fresh green salad and lots of crusty bread to soak up the juices.

20140809-072920.jpg

 

 

 

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

11 thoughts on “Provençal potato gratin

  1. Your dish looks and sounds lovely. I too have just (reluctantly) returned from Provence. It’s difficult not to be inspired by the region – such culinary riches and such a great and enduring love affair with good food.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s