Provençal Potato Gratin

Cook time 1 hour and 45 minutes
Servings 6-8


40g butter + extra for greasing
1 1/2 tbsp extra virgin olive oil
7 large onions, finely sliced
3 anchovies, chopped
3 tbsp baby capers, drained
4 sprigs of thyme + extra
7 Desiree potatoes, peeled and thinly sliced (1mm thick)
300ml thickened cream
Pinch of nutmeg
2 large tomatoes, thinly sliced
200g Gruyere cheese, finely grated
Salt and pepper
Freshly chopped chives, to garnish

Provençal Potato Gratin


In a large sauté pan melt the butter and oil together over a high heat. Add the onions with a good pinch of salt and mix well so the onions are coated in the oil. Now stir through the anchovies, capers and thyme and turn the heat to low. Cook with the lid on for 1 hour and 15 minutes, stirring regularly. The onions should be jammy and soft.

Preheat the oven to 180°C.

Grease a 42.5cm baking dish with the extra butter. Place two layers of potatoes and press down on them to compress. Add a very thin layer of cooked onions and tomato slices, and then sprinkle over a handful of the grated cheese. Drizzle over about 2 tablespoons of cream and season with a little salt, pepper and nutmeg. Repeat the process until all the potatoes are used, ensuring the last layer is of cream and grated cheese.

Cover with a sheet of baking paper and place baking another tray of the same size* on top to compress everything down, then bake for 45 minutes. Remove the tray and baking paper cook for a further 30 minutes or until the tomatoes are caramelised and the potatoes are cooked.

*If you don’t have another tray to use, you can just cover it with foil instead and cook it in the same process.

Garnish with freshly chopped chives.

Serve as a side with grilled meats or fish.