Provencale Potato Gratin

This Provenal Potato Gratin offers a lighter take on the classic French dish, swapping heavy cream for savory chicken broth and fresh vegetables. Thinly sliced red potatoes are layered with juicy plum tomatoes, crisp red onion rings, and briny ripe olives, then baked until tender and golden. The combination of earthy potatoes, sweet tomatoes, and sharp Asiago cheese creates a complex, comforting flavor profile that feels indulgent without being overly rich. Fresh basil adds a bright herbal note that cuts through the savory depths of the dish. It makes an excellent side dish for roast chicken or pork, or even a hearty vegetarian main when served with a simple green salad. Perfect for weekend dinners or holiday gatherings, this gratin brings rustic elegance to your table with minimal effort.

Cooking Method: Baking

Cuisine: French

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 392.0

Dietary: Gluten-free

Description

This Provenal Potato Gratin offers a lighter take on the classic French dish, swapping heavy cream for savory chicken broth and fresh vegetables. Thinly sliced red potatoes are layered with juicy plum tomatoes, crisp red onion rings, and briny ripe olives, then baked until tender and golden. The combination of earthy potatoes, sweet tomatoes, and sharp Asiago cheese creates a complex, comforting flavor profile that feels indulgent without being overly rich. Fresh basil adds a bright herbal note that cuts through the savory depths of the dish. It makes an excellent side dish for roast chicken or pork, or even a hearty vegetarian main when served with a simple green salad. Perfect for weekend dinners or holiday gatherings, this gratin brings rustic elegance to your table with minimal effort.

Ingredients

Slices
Cooking spray
3 plum Tomatoes -- cut into 1/8-inch thick -- divided
Slices
1 cups Red onion -- thinly sliced -- separated into
Rings, and divided
3 tablespoons Basil -- fresh -- chopped
And divided
1/4 teaspoons Salt
1/4 teaspoons Ground black pepper
2 tablespoons Ripe olives -- thinly sliced
1/2 cups Low sodium chicken broth
2 teaspoons Olive oil
1/2 cups Asiago Cheese -- grated (or use Parmesan
Or Romano)

Directions

1
Preheat oven to 400F (204C).
2
Coat an 8-inch baking dish or 2-quart casserole with cooking spray.
3
Arrange one-third of the potato slices in the bottom of the prepared dish.
4
Top the potatoes with one-third of the tomato slices, one-third of the onion rings, 1 tablespoon of chopped basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
5
Repeat the layering with the remaining potatoes, tomatoes, and onions, but do not add more salt or pepper.
6
Sprinkle the thinly sliced ripe olives over the top layer.
7
In a small bowl, combine the chicken broth and olive oil, then drizzle evenly over the gratin.
8
Cover the dish tightly with foil and bake for 40 minutes.
9
Remove the foil and bake for an additional 25 minutes, or until the potatoes are tender when pierced with a fork.
10
Sprinkle the grated Asiago cheese over the top and bake for 3 more minutes until the cheese is melted and bubbly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 392.0kcal

% Daily Value *
Total Fat 21.4g33%
Saturated Fat 10.4g52%
Cholesterol 64.5mg22%
Sodium 1361.9mg57%
Total Carbohydrate 36.2g13%
Dietary Fiber 5.7g23%
Sugars 7.9g
Protein 15.2g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: provenal, potato gratin, red potatoes, plum tomatoes, asiago cheese, red onion, fresh basil, ripe olives, chicken broth, olive oil, french cuisine, baked potatoes, vegetable side, comfort food, rustic, layered, herbaceous, savory, family dinner, holiday side, low fat

Read it online: https://www.chefs-mate.com/recipe/provencale-potato-gratin-4-5-pts/