Provençale Potato Gratin
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
596
kcal
30% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).