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home > recipes > vegetables > new potato gratin with tomatoes and olives
from UK New Potato Gratin With Tomatoes And Olives This is 1 of 100 new recipes added to The Vegetarian archive at The UK Recipe Archive this week. Most of the recipes aree from vegetarian cookbooks and web sites. There are now 600 similar recipes on-line at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * 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.

New Potato Gratin With Tomatoes And Olives


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keyword: potato
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(posted July 3, 1999)

from UK

New Potato Gratin With Tomatoes And Olives



This is 1 of 100 new recipes added to The
Vegetarian archive at The UK
Recipe Archive this week. Most of the recipes aree from
vegetarian
cookbooks and web sites. There are now 600 similar recipes on-
line at
The UK Recipe Archive in both Mastercook and Mealmaster formats.

To download go to - http://recipes.reedsweb.net/

* 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.



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