New Potato Gratin With Tomatoes And Olives

* Exported from MasterCook *

New Potato Gratin With Tomatoes And Olives

Recipe By : Vegetarian Cooking For Everyone-Deborah Madison
Serving Size : 4 Preparation Time :0:00
Categories : Veg06

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds new potatoes -- scrubbed and peeled
Salt and pepper
4 large ripe tomatoes
1/4 cup olive oil {plus extra for the dish}
2 red onions -- thinly sliced
1/4 teaspoon dried thyme
1/4 teaspoon fennel seeds -- crushed
1/3 cup pitted Kalamata olives -- coarsely chopped
3 cloves garlic -- thinly sliced
8 sprigs thyme
1/4 lemon -- thinly sliced
1 tablespoon capers -- rinsed

Preheat the oven to 400 degrees. Oil a 2-quart casserole dish. Slice the
potatoes 3/8-inch thick. Boil them in salted water for 4 minutes, then
scoop them out, rinse under cold water, and set aside. Plunge the
tomatoes into the same water for 10 seconds, then remove and rinse. Peel,
halve, and seed. Coarsely chop half of one tomato; slice the rest
crosswise. Warm half the oil in a skillet over high heat and add the
onions, dried thyme, fennel, and a little pepper. Saute until the onions
are lightly browned and wilted, about 8 minutes. Transfer them to
casserole dish. Scatter the chopped tomato, olives, half the garlic, half
the thyme sprigs, and half the lemon over the top. Cover with the
potatoes, intersperse with the sliced tomatoes, and tuck in the remaining
garlic, thyme, and lemon. Season with salt and pepper; scatter the capers
over the top, and drizzle with the remaining oil. Cover with foil and
bake for 25 minutes, then uncover and bake until the potatoes are fully
tender, 20 to 30 minutes more.