Gratin de Pommes de Terre Provencal

Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs, and Garlic

This casserole with its full-bodied Mediterranean flavor goes beautifully
with roast lamb or beef. It is also
good served cold. The potatoes need
no other liquid than that rendered
by the tomatoes as they cook together.

Serves 6

2 cups thinly sliced onions
2 Tbsp olive oil
1 1/2 lbs. tomatoes, peeled, seeded and juiced (about 4-5)
1/4 tsp. salt
6 canned anchovies packed in olive oil, drained
2 cloves mashed garlic
1/4 tsp. basil
1/2 tsp. fresh rosemary, very finely minced
1/4 tsp. thyme
1/8 tsp. pepper
2 Tbsp olive oil (include as part of this
the oil from the anchovy can)
2 lbs. "boiling" potatoes sliced 1/8-inch thick (6-7 cups)
1/4 cup grated Parmesan or Swiss cheese
1 tsp. olive oil

Preheat the oven the 400°F. Cook the onions and olive oil slowly
together in a small saucepan until the onions are tender but not browned.
Cut the tomato pulp into strips 3/8-inch wide. Fold the tomatoes and salt
into the onions. Set aside. In a small mixing bowl, mash the anchovies
into a paste with the garlic, herbs, pepper, and oil. Spread one quarter
of the tomatoes and onions in the baking dish. Over them arrange half the
potato slices, then half the anchovy mixture, then half the remaining
tomatoes and onions. Spread over this the rest of the potatoes and the
anchovy mixture; top with the last of the tomatoes and onions. Spread on
the cheese, and sprinkle with olive oil. Place in middle level of
preheated oven and bake for about 40 minutes, or until potatoes are tender
and have absorbed all of the juice from the tomatoes. If the top browns
too much during cooking, cover very loosely with a sheet of foil.

-Mastering the Art of French Cooking



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