Provençal Potato Gratin
Serves: 4
Preparation time: 60 min.
Tian à la Comtadine is a traditional potato dish of the Vaucluse. "Tian" is a gratin dish, "Comtat" means duchy and "Comtadine" is the adjective. In our area "Comtat" is the abbreviation for Comtat Venaissin, the name for one of the two Papal Territories in France (the other was Avignon), stretching from Carpentras to Vaison la Romaine. The Papal reign lasted more than 500 years until 1791.
Ingredients:
- 1 kg (2 lbs) potatos, take a firm variety, not a baking potato
- 4 tbsp (1/4 cup) olive oil
- 10 cloves of garlic, cut into thin slices
- salt and pepper
- 1 bay leaf
- 2 tbsp chopped parsley
Preparation:
Put about 1/2 l (2 cups) of water to boil, we will need it later. Preheat the oven to 180°C (350°F). Peel and thinly slice the potatoes and wipe them dry with a paper towel. In a mixing bowl toss the potato slices in the olive oil until all slices are coated. Spread half of the potato slices on the bottom of a shallow gratin dish. Distribute the garlic slices over the potatoes and sprinkle with salt and pepper. Add the bay leaf and then top up with the remaining potato slices. Pour enough boiling water to barely cover the potatoes. Sprinkle with salt and pepper again. Dribble the remaining olive oil on top. Place the potatoes in the oven and bake them until all of the water has been absorbed, roughly 50-60 min. In case the potatoes are well colored before they are done (test it with a fork) cover the gratin dish with an aluminum foil to prevent that them from getting too dark. Test again for doneness, sprinkle with parsley and serve.
This is a popular side dish for meats and fish. But I also like it as a vegetarian choice accompanied with a green salad.
