Provençal potato gratin

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)

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.