| Potato Gratin
Mediterranean style - a wonderful companion to grilled lamb
| 3 tbsp | olive oil |
| 1 medium | onion t, hinly sliced |
| 1 | red bell pepper, seeded, deribbed and cut into srips |
| 450 g | tomatoes, peeled, seedet and chopped |
| 2 clove(s) | garlic, minced |
| ¼ tsp | red pepper flakes |
| salt and fresh ground pepper to taste | |
| 4 tbsp | fresh basil, chopped |
| 900 g | potatoes, peeled and cut into 0.5 slices thick |
| 115 g | Gruyere cheese, shredded |
Method
Preheat an oven to 200°C. Oil a gratin dish.
In a frying pan warm 2 tablespoons olive oil over medium heat. Add the onion and sauté until soft but not browned. Add the bell pepper and sauté, add the tomatoes and cook, stirring until excess moisture evaporates. Add the garlic and cook 1 minute longer and add the pepper flakes. Season to taste with salt and pepper and basil.
Spread half of the potatoes on the bottom of the prepared dish. Arrange half of the vegetable mixture on top and sprinkle with half of the cheese. Repeat the layers.
Drizzle the remaining oil over the top and cover with aluminium foil.
Bake for 30 minutes. Remove the foil and continue to bake until the potatoes are tender and the top is nicely brown. Sprinkle with the remaining basil and serve.
In a frying pan warm 2 tablespoons olive oil over medium heat. Add the onion and sauté until soft but not browned. Add the bell pepper and sauté, add the tomatoes and cook, stirring until excess moisture evaporates. Add the garlic and cook 1 minute longer and add the pepper flakes. Season to taste with salt and pepper and basil.
Spread half of the potatoes on the bottom of the prepared dish. Arrange half of the vegetable mixture on top and sprinkle with half of the cheese. Repeat the layers.
Drizzle the remaining oil over the top and cover with aluminium foil.
Bake for 30 minutes. Remove the foil and continue to bake until the potatoes are tender and the top is nicely brown. Sprinkle with the remaining basil and serve.
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Author: fim 
  member since 17/04/2008 
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