Are you bored the simple French fries, the potato soup and whatever? If you say yes, you will be pleased with my recipe for today. I’m talking about potato au gratin which is so easy cuisine; you just layer the ingredients and bake them. Moreover, when you think of gratin, potato gratin is the most popular and if you don’t know what gratin is, you should read this.


Photo: freerecipes.org

Gratin is a widely-used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. It originated in French cuisine and is usually prepared in a shallow dish of some kind.

After you know some more about our today’s dish, I think you’ve already be interested in my dish so let’s bake it together.

Kitchenware

• Casserole dish
• Knife

• 1 teaspoon of thyme, divided
• 1 table spoon of unsalted butter if desired
• 2 tablespoons of olive oil
• 1/2 cup of white wine
• 1 cup of vegetable broth
• 1 1/2 lbs ripe tomatoes, sliced thin
• 2 1/2 lbs red potatoes, peeled and cut into slices
• 1 medium onion, sliced thin
• 4 garlic cloves, diced
• Salt and pepper to taste

1. Grease a square casserole dish on the bottom.
2. Put the onion slices at the bottom of the casserole and lay 1/2 of the potato slices on top of the onions.
3. Add 1/2 teaspoon of thyme, the salt and pepper.
4. Take the tomato slices on the top of that.
5. Sprinkle with the garlic. Add more salt and pepper and the remaining thyme. Then, place the remaining potato slices on top.
6. Spread the olive oil evenly over the casserole.
7. Add the wine.
8. Place enough broth in the casserole to bring the liquid 3/4 up the sides of the casserole. Dot the top with butter if desired.
9. Preheat oven to 375 degrees.
10. Cover the casserole with foil and bake for 45 minutes.
11. Remove the foil and make sure that the top layer of potatoes are starting to tender and they should be moist to the touch.
12. Continue baking uncovered for 45 minutes or until golden brown.
13. When done you should be able to insert a knife through the middle with no resistance.