Potato Gratin Provençale

Serves: to serve 6

Prep Time: 30 Minutes

Cook Time: 1 Hour 45 Minutes

Ready In: 2 hrs 15 mins

4 cloves - garlic

3 tablespoons - extra-virgin olive oil

1 large - onion

1 - red pepper

- salt and pepper

5 tablespoons - dry white vermouth

2 lb - waxy potatoes

1 cup - water

handful - chopped fresh basil leaves

1 lb - plum tomatoes

2 oz - freshly grated Parmesan

Peel the garlic and split one in two long-ways. Rub this garlic clove all over the inside of a large oval casserole dish. Smear some of the olive oil all over the inside of the dish too. Crush (mince) the rest of the garlic.
Peel the potatoes. Peel and slice the onion. Core, seed and dice the red pepper. Heat the oil in a saucepan over medium heat. Add the garlic, onion and pepper, season with the salt and freshly ground black pepper, and cook slowly until tender (about 10-12 minutes). Add the vermouth and simmer to reduce by about half.
Using a mandoline or sharp knife, slice the potatoes about one-eighth inch (0.25cm) thick and add them to the pan. Add the water, salt and freshly-ground pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture has thickened slightly (about 2-3 minutes). Stir in the chopped basil.
Transfer the mixture to the baking dish that you prepared with garlic and olive oil rub and shake the dish to distribute the potatoes evenly. Season with salt and freshly-ground pepper. Slice the tomatoes about ¼" (6mm) thick and arrange them in a shingled pattern on top of the potatoes. Season with salt and pepper and drizzle with a little extra olive oil.
Bake, uncovered, in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) until the potatoes are tender, (about 1½ hours). Then sprinkle the grated cheese over the top and bake for a further 10-15 minutes until the cheese is brown and bubbly. Remove from the oven and let the casserole cool for 10 minutes before serving. (This dish can also be served at room temperature).