Potato and Tomato Gratin with Goat Cheese and Olives

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Potato and Tomato Gratin with Goat Cheese and Olives

 

cooking spray

4 tbsps. olive oil, divided

1 onion, chopped

3 cloves garlic chopped

3 tbsps. parsley, chopped

1/2 tsp sugar

12 to 15 plum tomatoes, chopped

1 cup black olives, chopped

6 russet potatoes, scrubbed

10 oz. soft, fresh goat cheese, crumbled

2 tbsps. parsley, chopped

 

Heat oven to 375 degrees. Spray a shallow baking dish

(or gratin dish) very well with cooking spray.

Heat 2 tbsps. olive oil in a large skillet over

medium-high heat. Add onion and garlic and cook until

onion is softened and just beginning to brown. Add

parsley, sugar and tomatoes, and cook 10 minutes. Stir

in olives and season with salt and pepper.

Cut potatoes into 3/4 " slices and arrange 1/3 in

baking dish. Spread half of tomato mixture over

potatoes and top with half of goat cheese. Continue

layering potatoes, tomatoes and goat cheese in the

same manner, ending with potatoes. Top potatoes with

parsley, and drizzle 2 tbsps. olive oil over potatoes

and bake, covered with foil in oven for 40 minutes.

Remove foil, bake an additional 30 minutes, or until

potatoes are very tender. Serve immediately.

You can assemble the gratin up to the day before and

heat in the same fashion. Serves 6.

 

 

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