Provencal Potato Gratin

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Name: Provencal Potato Gratin
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 7
Cuisine: not set
Ingredients: 1 lb Yukon Gold Potatoes peele and sliced 1/8" thick; 1/2 cup extra virgin olive oil; 3 Tbsp capers chopped; 1 1/2 tsp minced fresh thyme; 1 tsp minced fresh rosemary; salt and pepper; 3 onions halved and sliced thin; 1 tsp sugar; 3 cloves garlic minced; 1/4 cup dry vermouth or white whine; 1 12 oz jar roasted red peppers drained and chopped; 3 zucchini sliced into 1/4" rounds; 1 cup grated parmesaN cheese; 1/3 cup panko breadcrumbs; 1 Tbsp lemon zest; 1/2 cup minced fresh parsley; 2 lemons quartered

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INGREDIENTS

1 lb Yukon Gold Potatoes ; peele and sliced 1/8" thick
1/2 cup extra virgin olive oil
3 Tbsp capers ; chopped
1 1/2 tsp minced fresh thyme
1 tsp minced fresh rosemary
salt and pepper
3 onions ; halved and sliced thin
1 tsp sugar
3 cloves garlic ; minced
1/4 cup dry vermouth or white whine
1 12 oz jar roasted red peppers ; drained and chopped
3 zucchini ; sliced into 1/4" rounds
1 cup grated parmesaN cheese
1/3 cup panko breadcrumbs
1 Tbsp lemon zest
1/2 cup minced fresh parsley
2 lemons ; quartered

INSTRUCTIONS

Using an adjustable mandoline is the best way to slice the potatoes and zucchini to an even thickness.

1. Heat oven to 400 degrees. Toss together potatoes, 2 Tablespoons oil, capers (I left them out), 3/4 teaspoon thyme, 1/2 teaspoon rosemary, and 1/2 teaspoon salt in a bowl until evenly coated.

2. Heat 2 Tablespoons oil in a large skillet over medium heat until shimmering. Add onions, sugar, and 1/2 teaspoon salt and cook, stirring often, until onions are golden brown, about 20 minutes. Add garlic and remaining thyme and rosemary and cook for 1 minute. Whisk in vermouth, scraping up any brown bits, and cook until liquid has evaporated, 1 to 2 minutes. Remove from heat and season with salt and pepper to taste.

3. Arrange 1/3 of the potato mixture evenly in the bottom of a greased 9 x 13" baking dish. Sprinkle roasted red peppers over potatoes and top with another 1/3 of the potato mixture. Spread onion mixture evenly over potatoes and top with the remaining potato mixture and any accumulated liquid; reserve bowl.

4. Toss zucchini with 1 Tablespoon oil and 1/2 teaspoon salt in reserved bowl and shingle over potatoes. Cover tightly with aluminum foil and bake for 1 hour.

5. Meanwhile, toss Parmesan, panko, lemon zest, and remaining 3 tablespoons oil together in a bowl. Remove foil, sprinkle panko mixture evenly over gratin, and continue to bake until golden brown, 25 to 30 minutes. Let cool 15 minutes. Sprinkle with parsely and serve with lemons.

NOTES

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Provencal Potato Gratin

1 lb Yukon Gold Potatoes peele and sliced 1/8" thick
1/2 cup extra virgin olive oil
3 Tbsp capers chopped
1 1/2 tsp minced fresh thyme
1 tsp minced fresh rosemary
 salt and pepper
3 onions halved and sliced thin
1 tsp sugar
3 cloves garlic minced
1/4 cup dry vermouth or white whine
1 12 oz jar roasted red peppers drained and chopped
3 zucchini sliced into 1/4" rounds
1 cup grated parmesaN cheese
1/3 cup panko breadcrumbs
1 Tbsp lemon zest
1/2 cup minced fresh parsley
2 lemons quartered

Using an adjustable mandoline is the best way to slice the potatoes and zucchini to an even thickness. 
1. Heat oven to 400 degrees. Toss together potatoes, 2 Tablespoons oil, capers (I left them out), 3/4 teaspoon thyme, 1/2 teaspoon rosemary, and 1/2 teaspoon salt in a bowl until evenly coated. 
2. Heat 2 Tablespoons oil in a large skillet over medium heat until shimmering. Add onions, sugar, and 1/2 teaspoon salt and cook, stirring often, until onions are golden brown, about 20 minutes. Add garlic and remaining thyme and rosemary and cook for 1 minute. Whisk in vermouth, scraping up any brown bits, and cook until liquid has evaporated, 1 to 2 minutes. Remove from heat and season with salt and pepper to taste. 
3. Arrange 1/3 of the potato mixture evenly in the bottom of a greased 9 x 13" baking dish. Sprinkle roasted red peppers over potatoes and top with another 1/3 of the potato mixture. Spread onion mixture evenly over potatoes and top with the remaining potato mixture and any accumulated liquid; reserve bowl. 
4. Toss zucchini with 1 Tablespoon oil and 1/2 teaspoon salt in reserved bowl and shingle over potatoes. Cover tightly with aluminum foil and bake for 1 hour. 
5. Meanwhile, toss Parmesan, panko, lemon zest, and remaining 3 tablespoons oil together in a bowl. Remove foil, sprinkle panko mixture evenly over gratin, and continue to bake until golden brown, 25 to 30 minutes. Let cool 15 minutes. Sprinkle with parsely and serve with lemons.

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Nutrition

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Serving Size: 1 Serving (266g)
Recipe Makes: 7 Servings

Calories: 235
Calories from Fat: 94 (40%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 1.3g
Cholesterol 6.4mg		2 %
Sodium 600.6mg		21 %
Potassium 677.8mg		18 %
Total Carbohydrate 30.6g		9 %
	Dietary Fiber 5g	20 %
	Sugars, other 25.5g
Protein 7.8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 235

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