Gratin de Pommes de Terre Provencal

By LaLaCooks

9.2010 - Made this to go with filet mignons that Jerry picked up for us. Denis was gone so Ally, Jerry and I did all the cooking and eating. I didn't have enough tomatoes to provide liquid so we added a little chicken broth. Don't be afraid of the anchovies as they just add a nice salty background flavor - not fishy at all.

Ingredients

• 2 cups thinly sliced onions
• 2 tablespoons olive oil
• A small saucepan
• 1 1/2 pounds tomatoes, peeled, seeded and juiced (4 or 5 tomatoes, 2 1/4 cups pulp)
• 1/4 teaspoon salt
• 6 anchovies, packed in oil, drained
• 2 garlic cloves, mashed
• 1/4 teaspoon basil
• 1/4 teaspoon thyme
• 1/8 teaspoon pepper
• 2 tablespoons olive oil (you can use the oil fro the can of anchovies)
• An oiled baking dish, 10 inches diameter, 2 inches deep
• 2 pounds boiling potatoes, sliced 1/8 inch thick (6 to 7 cups)
• 1/4 cup granted Parmigiano Reggiano cheese or Swiss cheese
• 1 teaspoon olive oil
• Aluminum foil, if necessary

Preparation

Step 1

1. Preheat oven to 400F.
2. Cook onions and olive oil slowly together in the saucepan until onions are tender by not browned. Cut the tomato pulp into strips 3/8 inch wide. Fold tomatoes and salt into onions. Set aside.
3. In a small mixing bowl, mash anchovies into a paste with garlic, herbs, pepper and oil.
4. Spread one quarter of tomatoes and onions in 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 cheese and sprinkle with olive oil.
5. Place in middle level of oven and bake about 40 minutes, or until potatoes are tender and have absorbed all the juice from the tomatoes. If the top browns too much during cooking, cover very loosely with a sheet of foil.