Julia Child’s Provençal Potato Gratin
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 2 to 3 onions , thinly sliced (2 heaping cups)
  • ¼ cup extra-virgin olive oil , more for drizzling
  • Salt and freshly cracked black pepper
  • 1 ½ pounds ripe tomatoes , seeded and cut into strips about 3/8-inch wide
  • 1 2- ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately)
  • 2 large cloves garlic , smashed and peeled
  • 1 tablespoon fresh herbs , such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence
  • About 2 pounds thin-skinned, waxy potatoes like Yukon Gold, sliced 1/8-inch thick (6 to 7 cups)
  • ½ cup grated Parmigiano-Reggiano or Gruyère

Instructions

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