Potato gratin provencal - country living

6 serving

Ingredients

Quantity Ingredient
1½ pounds Baking potatoes
2 larges Ripe tomatoes
2 tablespoons Olive oil
2 mediums Onions, sliced
1 tablespoon Fresh thyme leaves
¼ teaspoon Salt
2 Cloves garlic, finely chopped
¼ teaspoon Ground black pepper
½ cup Oil-cured ripe olives, halved and pitted

Directions

1. In 4-quart saucepan, heat 2 inches water to boiling over high heat.

Mean- while, peel potatoes and cut crosswise into ¼- to ⅜-inch slices. Add potatoes to boiling water. Return water to boiling and cook potatoes 10 minutes. With slotted spoon, remove potatoes to a bowl.

2. In the same boiling water, drop in tomatoes and cook 30 seconds.

Immedi- ately drain and rinse tomatoes with cold water. Cut out the stem ends and peel the tomatoes. Cut tomatoes crosswise in half and gently squeeze out seeds. Slice the seeded tomatoes about ¼ inch thick.

3. Heat oven to 400'F. In large skillet, heat oil over medium heat.

Add onions and thyme; saute onions until tender. Add garlic, salt, and pepper; saute 1 minute longer. Remove from heat.

4. Lightly coat a 10-by 6-inch shallow baking dish with nonstick vegetable cooking spray or oil. Arrange half the potatoes and half the tomatoes in bottom of the dish. Sprinkle with half the olives.

Top with half the onion mixture. Repeat, layering the remaining ingredients. Loosely cover dish with aluminum foil.

5. Bake 20 minutes, Remove foil and bake uncovered 15 minutes or until the potatoes are fork-tender.

Nutritional information per serving-protein: 4 grams; fat: 8 grams; carbohydrate: 32 grams; fiber: 4 grams; sodium: 191 milligrams; cholesterol: 0 gram; calories: 198.

Country Living/April/93 Scanned & fixed by DP & GG

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