Provençale Potato Gratin

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 27%
  • Fat: 7.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 9.2g
  • Carbohydrate: 36.5g
  • Fiber: 4g
  • Cholesterol: 10mg
  • Iron: 1.4mg
  • Sodium: 435mg
  • Calcium: 193mg


  • 1 1/4 pounds yellow Finnish or red potatoes, cut into 1/8-inch-thick slices
  • Cooking spray
  • 3 plum tomatoes, cut into 1/8-inch-thick slices (about 1 cup), divided
  • 1 cup thinly sliced red onion, separated into rings and divided
  • 3 tablespoons chopped fresh basil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons thinly sliced ripe olives
  • 1/2 cup low-salt chicken broth or water
  • 2 teaspoons olive oil
  • 1/2 cup (2 ounces) grated Asiago cheese


  1. Preheat oven to 400°. Arrange one-third of potato slices in the bottom of an 8-inch baking dish or a 2-quart casserole coated with cooking spray. Top the potatoes with 1/3 cup tomato slices, 1/3 cup onion slices, 1 tablespoon basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Repeat the layers except for salt and pepper, and sprinkle sliced ripe olives over the top layer.
  2. Combine broth and oil, and drizzle over the potatoes. Cover with foil and bake at 400° for 40 minutes. Uncover, and bake 25 minutes or until potatoes are tender. Sprinkle potatoes with Asiago cheese, and bake for 3 minutes or until cheese melts.
  3. Note: This recipe can also be prepared in 4 individual gratin dishes. The baking times will be the same.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Provençale Potato Gratin Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy