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
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