Easy Recipes for Side Dish Gratins
The Provence Gourmet shares his recipe for two simple side dishes: gratins made with tomatoes and potatoes. If you are interested in cooking classes and learning about traditional Provencal meals, contact Gilles (Provence Gourmet) to find out about his classes.
Provencal Tomatoes and Potatoes Gratin
Easy side dishes to accompany roasted meats or fish or even just a green salad
Ingredients
- 3 1/3 lbs potatoes not new potatoes
- 6 ripe tomatoes Beefsteak or Marmande in France
- 3 garlic cloves
- .35 oz butter
- 7 oz breadcrumbs
- 1/4 bunch fresh parsley washed and finely minced
- 1 tsp nutmeg grated
- olive oil
- salt and black pepper
Instructions
Preparation of the Provencal Tomatoes
- Rinse and cut your tomatoes in half and remove the seeds.
- Set these in an oven dish, brush each with olive oil, and then add salt and pepper.
- Bake in a preheated oven (195°C or 380°F) for 45 minutes.
- Meanwhile, finely dice a large handful of parsley and mix it with 2 peeled and crushed garlic cloves.
- After 45 minutes remove the tomatoes from the oven and scatter each one with your herb mixture and top with the breadcrumbs.
- Put it back in the oven for 45 minutes. Your tomatoes need to be softened and reduced considerably. Serve hot or at room temperature.
Preparation of the Potato Gratin
- Spread your peeled and crushed garlic and butter mix onto the bottom of an oven dish.
- Peel, rinse and slice very thinly your potatoes.
- Spread a thin layer of potatoes slices in your dish. Add a few drops of olive oil, a little salt and pepper and some grated nutmeg.
- Repeat to add several layers.
- Put in a preheated oven (195°C or 380°F) for 50 minutes. Serve hot or at room temperature
Tried this recipe?Let us know how it was!
Recipes for Gratin Dishes to Try
Gratin de Courge (Butternut Squash Gratin)
A Niçoise favourite casserole (tian), this side dish made with squash - gratin de courge - originates from Roman cuisine. It requires a minimum of work and a bit of skill. This tian is even better when reheated in a low oven and then grilled for about five minutes the next day.
Check out this recipe
Endives au Gratin
Au gratin dishes are traditional fare from northern France and the Haute Savoie. This recipe is easy to make and served with a green salad is perfect for lunch or a light dinner.
Check out this recipe
Zucchini Gratin
This creamy gratin that will tickle your palate from the fall and into the winter months.
Check out this recipe
Eggplant Tomato Gratin
A new way to enjoy eggplant cooked with fresh local tomatoes! Use a heavy baking dish like a lasagna pan or pyrex.
Check out this recipe
White Asparagus Gratin
Depending on availability and preference, you can use green or white asparagus. This dish is a terrific, tasty way to celebrate spring. It serves 2 as a main course or 4 as a side dish.
Check out this recipe
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