15 mins
Potato Gratin Provençale
Recipe by Graham
Potato Gratin Provençale is one of my favourites. I love potatoes. In fact (for a very different reason) my parents nicknamed me "The Spud Baby" when I was born! And now, being married to a French lady, the combination of potatoes and the French Provençale style of cooking (tomatoes, peppers, basil) suit us both quite nicely!
Try to use waxy potatoes if possible. What’s the difference between Waxy and Floury Potatoes? Waxy potatoes (like Charlotte or Maris Peer) are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so they make great salad potatoes (and great gratins!). Floury potatoes (like Estima, King Edward, Maris Piper, Desiree) are brighter and more granular in appearance with a drier feel. They're better for dishes where you want fluffy potatoes or for mash.
Potato Gratin 
Potato Pancakes Ingredients for Potato Gratin Provençale
Currently displaying quantities in US Imperial Measurements
How to Cook Potato Gratin Provençale
- Peel the garlic and split one in two long-ways. Rub this garlic clove all over the inside of a large oval casserole dish. Smear some of the olive oil all over the inside of the dish too. Crush (mince) the rest of the garlic.
- Peel the potatoes. Peel and slice the onion. Core, seed and dice the red pepper. Heat the oil in a saucepan over medium heat. Add the garlic, onion and pepper, season with the salt and freshly ground black pepper, and cook slowly until tender (about 10-12 minutes). Add the vermouth and simmer to reduce by about half.
- Using a mandoline or sharp knife, slice the potatoes about one-eighth inch (0.25cm) thick and add them to the pan. Add the water, salt and freshly-ground pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture has thickened slightly (about 2-3 minutes). Stir in the chopped basil.
- Transfer the mixture to the baking dish that you prepared with garlic and olive oil rub and shake the dish to distribute the potatoes evenly. Season with salt and freshly-ground pepper. Slice the tomatoes about ¼" (6mm) thick and arrange them in a shingled pattern on top of the potatoes. Season with salt and pepper and drizzle with a little extra olive oil.
- Bake, uncovered, in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) until the potatoes are tender, (about 1½ hours). Then sprinkle the grated cheese over the top and bake for a further 10-15 minutes until the cheese is brown and bubbly. Remove from the oven and let the casserole cool for 10 minutes before serving. (This dish can also be served at room temperature).
GRAHAM'S HOT TIP:
If you peel potatoes in advance and leave them (uncooked) in water for any length of time, they are likely to turn brown. To prevent this, add some milk to the water and ensure the potatoes are completely covered by the liquid.
Reviews of Potato Gratin Provençale
 September 07 2014Made this for a birthday and it was a huge hit. Very delicious recipe. A great combination of ingredients By popular demand, I'm making it again soon for another birthday - I think it can now be considered a tradition! connie (4 reviews) |
 December 26 2013Phenomenal. This recipe is a must. So simple and amazing taste. Well-received by everyone. Have already shared the recipe twice. Second time I made it, I doubled the recipe so we had some leftovers. Fantastic with scrambled eggs for breakfast! Yesterday we had it with our Christmas turkey! Alexandria (4 reviews) |
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