The taste of this recipe is really good but my potatoes did not get tender enough and there was a lot of liquid left in the dish. If I make it again I will add more salt and less broth. I will also cook it in a baking dish instead of a casserole dish to hopefully get the potatoes tender.
Provençale Potato Gratin
Yield: 4 servings (serving size: 1 cup)
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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
- 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.
- 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.
- Note: This recipe can also be prepared in 4 individual gratin dishes. The baking times will be the same.
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