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We love Julia Child’s Gratin Dauphinois so much that we did our own take on her recipe for Relish. Here’s another version of the classic dish that Julia described as “full-bodied Mediterranean flavor.”
Ingredients
2 cups thinly sliced onions
2 tablespoons olive oil
A small saucepan
1 1/2 pounds tomatoes, peeled, seeded and juiced (4 or 5 tomatoes, 2 1/4 cups pulp)
1/4 teaspoon salt
6 anchovies, packed in oil, drained
2 garlic cloves, mashed
1/4 teaspoon basil
1/4 teaspoon thyme
1/8 teaspoon pepper
2 tablespoons olive oil (you can use the oil fro the can of anchovies)
An oiled baking dish, 10 inches diameter, 2 inches deep
2 pounds “boiling” potatoes, sliced 1/8 inch thick (6 to 7 cups)
1/4 cup granted Parmigiano Reggiano cheese or Swiss cheese
1 teaspoon olive oil
Aluminum foil, if necessary
Instructions
2 tablespoons olive oil
A small saucepan
1 1/2 pounds tomatoes, peeled, seeded and juiced (4 or 5 tomatoes, 2 1/4 cups pulp)
1/4 teaspoon salt
6 anchovies, packed in oil, drained
2 garlic cloves, mashed
1/4 teaspoon basil
1/4 teaspoon thyme
1/8 teaspoon pepper
2 tablespoons olive oil (you can use the oil fro the can of anchovies)
An oiled baking dish, 10 inches diameter, 2 inches deep
2 pounds “boiling” potatoes, sliced 1/8 inch thick (6 to 7 cups)
1/4 cup granted Parmigiano Reggiano cheese or Swiss cheese
1 teaspoon olive oil
Aluminum foil, if necessary
1. Preheat oven to 400F.
2. Cook onions and olive oil slowly together in the saucepan until onions are tender by not browned. Cut the tomato pulp into strips 3/8 inch wide. Fold tomatoes and salt into onions. Set aside.
3. In a small mixing bowl, mash anchovies into a paste with garlic, herbs, pepper and oil.
4. Spread one quarter of tomatoes and onions in baking dish. Over them arrange half the potato slices, then half the anchovy mixture then half the remaining tomatoes and onions. Spread over this the rest of the potatoes and the anchovy mixture; top with the last of the tomatoes and onions. Spread on cheese and sprinkle with olive oil.
5. Place in middle level of oven and bake about 40 minutes, or until potatoes are tender and have absorbed all the juice from the tomatoes. If the top browns too much during cooking, cover very loosely with a sheet of foil. Serves 6.
Recipe reprinted with permission from Julia Child, Louisette Bertholle and Simone Beck’s Mastering the Art of French Cooking, Volume One (Alfred A. Knopf, 1970).
2. Cook onions and olive oil slowly together in the saucepan until onions are tender by not browned. Cut the tomato pulp into strips 3/8 inch wide. Fold tomatoes and salt into onions. Set aside.
3. In a small mixing bowl, mash anchovies into a paste with garlic, herbs, pepper and oil.
4. Spread one quarter of tomatoes and onions in baking dish. Over them arrange half the potato slices, then half the anchovy mixture then half the remaining tomatoes and onions. Spread over this the rest of the potatoes and the anchovy mixture; top with the last of the tomatoes and onions. Spread on cheese and sprinkle with olive oil.
5. Place in middle level of oven and bake about 40 minutes, or until potatoes are tender and have absorbed all the juice from the tomatoes. If the top browns too much during cooking, cover very loosely with a sheet of foil. Serves 6.
Recipe reprinted with permission from Julia Child, Louisette Bertholle and Simone Beck’s Mastering the Art of French Cooking, Volume One (Alfred A. Knopf, 1970).
