Provencal Tomato Potato Gratin
Adapted from Gourmet
- 10 tablespoons extra-virgin olive oil
- 2 lb medium tomatoes (about 6), cut crosswise into 1/2-inch-thick slices
- About 13/4 teaspoons salt
- 1 teaspoon black pepper
- 2 lb medium red potatoes, scrubbed well
- 1 garlic clove
- 1/2 cup plain fine dry bread crumbs
- 1/4 cup finely chopped fresh basil
- 1 1/2 teaspoons chopped fresh thyme
- Special equipment: a 3-qt shallow flameproof gratin or casserole dish (about 2 inches deep; not glass)
- Put oven rack in middle position and preheat oven to 425°F.
- Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20 minutes.
- While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with 5 tablespoons oil in a large bowl.
- Remove tomatoes from oven and put oven racks in upper and lower thirds of oven. Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast potatoes, switching position of pans halfway through roasting, until tender, about 16 minutes total.
- While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Preheat broiler.
- Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute (crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at room temperature.
cooks’ note: Gratin can be assembled (but not broiled) 1 hour ahead and kept at room temperature.