Potato, Onion, And Tomato Gratin

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* Exported from MasterCook *

 

Potato, Onion, And Tomato Gratin

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 110

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium onion -- cut in half

and thinly sliced

Salt and freshly ground black pepper -- to taste

2 1/2 pounds Yellow Finn or red potatoes

peeled and cut into 1/8 inch slices

(keep them in a bowl of cold water until

needed)

1 tablespoon fresh thyme leaves

OR 1 teaspoon dried thyme

1 1/2 pounds ripe tomatoes

cored and cut into thin slices

4 garlic cloves -- very thinly sliced

2 tablespoons extra-virgin olive oil

1/2 cup white wine

1 cup vegetable broth

1 tablespoon unsalted butter -- (optional)

 

4 to 6 main-course servings

 

This recipe is adapted from one that appears in Chez Panisse Vegetables, by

the great Alice Waters. I love it because it is so simple and combines two

of my favorite foods-tomatoes and potatoes. With some good bread and a

salad it makes a wonderful meal, particularly on a summer evening, outdoors.

 

1. Preheat the oven to 375 F. Lightly oil a 9-inch square or oval gratin

dish with 2-inch sides.

 

2. Lay the onion slices on the bottom of the dish. Sprinkle with salt and

pepper. Arrange half the potatoes over the onions and sprinkle with salt

and pepper and half the thyme. Arrange all the tomato slices over the

potatoes and cover with the garlic slices. Sprinkle with salt, pepper, and

remaining thyme. Add a layer of the remaining potatoes, seasoned with salt

and pepper.

 

3. Drizzle the olive oil all over the casserole. Pour in the white wine

and enough vegetable broth to come two thirds of the way up the sides of

the dish. Dot with butter, if using.

 

4. Cover with foil and bake for 45 minutes. Remove the foil and press

down on the potatoes to make sure they are adequately moistened. Bake for

another 40 minutes, or until the top is golden brown and a knife pierces

through to the bottom very easily. Serve with French bread and a green salad.

 

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