New Potato Gratin with Tomatoes and Olives

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Posted by: Faith

 

 

* Exported from MasterCook *

 

New Potato Gratin with Tomatoes and Olives

 

Recipe By : Vegetarian Cooking For Everyone-Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Casseroles Potatoes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 pounds new potatoes -- scrubbed and peeled

Salt and pepper

4 large ripe tomatoes

1/4 cup olive oil {plus extra for the dish}

2 red onions -- thinly sliced

1/4 teaspoon dried thyme

1/4 teaspoon fennel seeds -- crushed

1/3 cup pitted Kalamata olives -- coarsely chopped

3 cloves garlic -- thinly sliced

8 sprigs thyme

1/4 lemon -- thinly sliced

1 tablespoon capers -- rinsed

 

* Preheat the oven to 400 degrees. Oil a 2-quart casserole dish.

* Slice the potatoes 3/8-inch thick. Boil them in salted water for 4 minutes,

then scoop them out, rinse under cold water, and set aside. Plunge the

tomatoes into the same water for 10 seconds, then remove and rinse. Peel,

halve, and seed. Coarsely chop half of one tomato; slice the rest crosswise.

* Warm half the oil in a skillet over high heat and add the onions, dried

thyme, fennel, and a little pepper. Saute until the onions are lightly

browned and wilted, about 8 minutes. Transfer them to casserole dish.

* Scatter the chopped tomato, olives, half the garlic, half the thyme sprigs,

and half the lemon over the top. Cover with the potatoes, intersperse with

the sliced tomatoes, and tuck in the remaining garlic, thyme, and lemon.

Season with salt and pepper; scatter the capers over the top, and drizzle

with the remaining oil. Cover with foil and bake for 25 minutes, then uncover

and bake until the potatoes are fully tender, 20 to 30 minutes more.

 

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