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Provençal Potato Gratin

Provençal Potato Gratin! This flavorful vegetarian potato bake, made with tender Yukon gold potatoes and tangy roasted tomatoes is a beautiful addition to a Thanksgiving or holiday meal.
Prep Time30 mins
Cook Time1 hr 45 mins
Course: Side Dish
Cuisine: American, French
Servings: 6 servings
Author: The Kitchen Prep


  • 3 tablespoons olive oil plus more for drizzling
  • 1 medium yellow onion sliced
  • ¾ cups chopped roasted red pepper
  • ¼ cup dry white wine
  • 2 pounds Yukon gold potatoes (about 4-5) peeled
  • ½ cup fresh basil finely chopped
  • 4 plum tomatoes
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • cup Parmesan cheese or cheese of choice


  • Preheat the oven to 350°F. Prepare a 1.5 quart casserole dish by rubbing with a cut garlic clove (if desired) and coating with about a tablespoon of olive oil. Set aside.
  • Carefully slice potatoes to about ⅛ inch thickness, and tomatoes to about ¼ inch thickness with a mandolin or sharp knife. Set aside.
  • Heat 2 tablespoons of olive oil in a large pan over medium heat. Add onion, pepper, and garlic and sauté until onions are tender, about 4-5 minutes. Pour i in white wine (or water) and simmer until the liquid is reduced by about half.
  • Add sliced potatoes and water to pan. Cook for about 2-3 minutes until the liquid is slightly thickened, then stir in the chopped basil.
  • Pour potato mixture into prepared dish, and spread it out into an even layer. Sprinkle with sea salt. Carefully arrange tomato slices over top of potatoes. Sprinkle with salt and pepper and drizzle with about a tablespoon of olive oil.
  • Cool for 10 minutes before serving,  or serve at room temperature.
  • Bake, uncovered, for about 1½ hours or until potatoes and tomatoes are tender, then remove from oven and sprinkle with cheese. Bake for another 10-12 minutes until bubbly and beginning to turn golden brown.
  • Cool for 10 minutes before serving,  or serve at room temperature.


  • Use fresh thyme or rosemary in place of basil, or a combination of herbs.
  • Try Asiago, Manchego or Gruyere instead of Parmesan.
  • Sautéing  mushrooms or zucchini along with the onions.
  • Add browned sausage, pancetta or bacon to the dish for non-vegetarians.
Substitutions for Dairy-Free or Vegan:
  • Use plant-based, shredded cheese in place of regular cheese.