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+ servings
Side Dish Gratins Tomatoes Provence

Provencal Tomatoes and Potatoes Gratin

Easy side dishes to accompany roasted meats or fish or even just a green salad
Course Side Dish
Cuisine French
Servings 6 People


  • 1.5kg (3.3 lbs) Potatoes not new potatoes
  • 6 Ripe tomatoes Beefsteak or Marmandes in France
  • 3 Garlic Cloves
  • 10gr (0.35oz) Butter
  • 200gr (7oz) Breadcrumbs
  • 1/4 bunch Fresh Parsley washed and finely minced
  • 1 tsp Nutmeg grated
  • olive oil
  • Salt & Pepper


Preparation of the Provencal Tomatoes

  • Rinse and cut your tomatoes in half and remove the seeds.
  • Set these in an oven dish and brush each one with some olive oil then add salt and pepper.
  • Bake in a pre-heated oven for 45min (195c° or 380F°).
  • 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.
  • Back in the oven for 45 minutes. Your tomatoes need to be softened and to reduce quiet a lot. 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 few drops of olive oil, a little salt & pepper and some grated nutmeg.
  • Repeat to add several layers.
  • Put in a pre-heated oven (195c° or 380F°) for 50 minutes. Serve hot or at room temperature
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