By Nancy Caivano
4 tbsp olive oil, divided
1 onion, chopped
3 cloves garlic chopped (or 1-1/2 tsp jar chopped garlic)
3 tbsp parsley, chopped
1/2 tsp sugar
12-15 plum tomatoes, chopped
1 cup black olives, chopped
6 russet potatoes, scrubbed
10-oz soft, fresh goat cheese (such as Montrachet) crumbled
2 tbsp parsley, chopped
Heat oven to 375 degrees F. Spray a shallow baking dish (or gratin dish) very well with cooking spray.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until onion is softened and just beginning to brown. Add parsley, sugar and tomatoes, and cook 10 minutes. Stir in olives and season with salt and pepper.
Cut potatoes into 3/4" slices and arrange 1/3 in baking dish. Spread half of tomato mixture over potatoes and top with half of goat cheese. Continue layering potatoes, tomatoes and goat cheese in the same manner, ending with potatoes. Top potatoes with parsley, and drizzle 2 tbsp olive oil over potatoes and bake, covered with foil in oven for 40 minutes. Remove foil, bake an additional 30 minutes, or until potatoes are very tender. Serve immediately.
You can assemble the gratin up to the day before and heat in the same fashion.
This page created February 2000
Copyright © 1994-2017,