Thanksgiving is just around the corner, which means it is time to pull out your secret turkey recipe! It is also the best time to look for a delicious side dish that will satisfy the whole family. Try this yummy Provencal potato gratin recipe to put a new twist on the traditional potato dish.
- 4 smashed large clove garlic
- 4 tablespoons of extra virgin olive oil
- 1 medium yellow onion, sliced
- 1 red pepper, peeled, seeded, and diced
- ¼ cup dry white vermouth
- 2 pounds Yukon gold potatoes, peeled
- 1 cup water
- ½ cup chopped fresh basil leaves
- 1 pound plum tomatoes
- Salt and pepper to taste
- 1/3 cup freshly ground Parmesan
- Preheat your oven to 350 degrees.
- Rub 1 of the garlic cloves all over the inside of a large 1½ quart oval casserole dish. Smear some of the olive oil on the inside of the dish. Mince the rest of the garlic.
- Heat the rest of the oil in a saucepan over medium heat. Add the onion, garlic, pepper, and season with salt and pepper. Cook until tender, or for about 8 minutes. Add the vermouth and simmer to reduce by about half.
- Use a mandolin or vegetable slicer to slice the potatoes about 1/8 inch thick and add them to the pan with water, pepper, and salt to taste. Bring to a boil over medium high heat and cook, stirring, until the mixture has slightly thickened, or for about 2 minutes.
- Stir in the basil.
- Transfer the mixture into the prepared baking dish and shake the pan to evenly distribute the potatoes. Season with salt and pepper. Slice the tomatoes about ¼ inch thick and arrange them into a shingled pattern on top of the potatoes. Season with salt and pepper and drizzle with olive oil.
- Bake, uncovered until the potatoes are tender, or for about 1 ½ hours. Sprinkle the cheese over the top and bake until brown and bubbly, or for about 15 more minutes. Let cool before serving.
Clean and Clear Pools in Danville, California would like to wish you and your family a Happy Thanksgiving!
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