Mediterranean Potato Gratin

Potatoes are much more frequently used in the traditional Mediterranean Diet than we might expect. In that region, potato gratins are made with olive oil, chicken stock, and some vegetables instead of butter, cream, and cheese in the traditional gratin Dauphinois. 

The following recipe is inspired by a lunch that we recently had in a Mediterranean restaurant in the Canary Islands. Black olives and cherry tomatoes in the potato gratin went very well with fresh white fish fillets like seabass, cod or halibut.

2 servings

2- 3 firm potatoes, pref. organic

1 clove garlic, minced

2 tbsp. olive oil

2 tbsp. black pitted olives, sliced

About 10 cherry tomatoes, halved

100 ml chicken stock

½ tsp. dried Provençal herbs

Freshly ground black pepper

Preheat the oven to 180° C, roast. Bring the chicken stock to simmering in a small saucepan.

Wash and thinly slice the potatoes. Place the potatoes, garlic, olives, and cherry tomatoes in a bowl with the olive oil and toss until well coated. Add the black pepper and Provençal herbs and mix.

Coat two individual gratin dishes with some olive oil and divide the vegetable mixture in them. Pour the chicken stock over the vegetables. Cover with aluminium foil and bake for 40 minutes.

Raise the temperature to 200° C roast and remove the foil. Continue roasting for about 15 minutes until the potatoes are nicely browned on top.