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Mediterranean Potato Gratin with Olives and Lemon

Autumn 2011
201105039.jpg
food and drink

BY: Lucy Waverman

A sensational gratin quite different from the usual creamy kind as it’s made with red potatoes and a savoury tomato, onion and olive sauté. If you can’t find Comte cheese, Gruyère makes a good substitute here.

3 lbs (1.5 kg) thinly sliced red potatoes (unpeeled)
2 tbsp (30 mL) olive oil
2 cups (500 mL) sliced onions
2 cups (500 mL) cherry tomatoes, halved and seeded
1 tsp (5 mL) herbes de Provence
1 tbsp (15 mL) chopped garlic
1 cup (250 mL) chicken stock
1 cup (250 mL) coarsely chopped black olives
1 tsp (5 mL) grated lemon rind
Salt and freshly ground pepper
1 cup (250 mL) Comte cheese
2 tbsp (30 mL) butter

1 Preheat oven to 375°F (190°C).

2 Place potatoes in cold salted water and bring to a boil. Boil for 5 minutes or until tender, and drain well. Reserve.

3 Heat oil in a skillet over medium heat. Add onions and sauté for 2 minutes or until limp. Add tomatoes, herbes de Provence and garlic and cook another 5 minutes. Stir in chicken stock, olives and lemon rind and bring to a simmer. Simmer for 1 minute to combine flavours and season with salt and pepper to taste.

4 Oil a 9-inch (23-cm) ovenproof gratin dish. Place one-third of potatoes on base, season with salt and pepper, cover with half of sauce, top with another one-third of potatoes, then remaining sauce and finish with remaining one-third potatoes. Sprinkle top with cheese and dot with butter. Bake for 30 minutes or until sauce is bubbling and cheese is slightly browned.

Serves 6 to 8

What to Serve

LCBO#:69914
$26.05  
LCBO#:676106
$3.15  
201105039.jpg
food and drink

Mediterranean Potato Gratin with Olives and Lemon

Autumn 2011

BY: Lucy Waverman

A sensational gratin quite different from the usual creamy kind as it’s made with red potatoes and a savoury tomato, onion and olive sauté. If you can’t find Comte cheese, Gruyère makes a good substitute here.

3 lbs (1.5 kg) thinly sliced red potatoes (unpeeled)
2 tbsp (30 mL) olive oil
2 cups (500 mL) sliced onions
2 cups (500 mL) cherry tomatoes, halved and seeded
1 tsp (5 mL) herbes de Provence
1 tbsp (15 mL) chopped garlic
1 cup (250 mL) chicken stock
1 cup (250 mL) coarsely chopped black olives
1 tsp (5 mL) grated lemon rind
Salt and freshly ground pepper
1 cup (250 mL) Comte cheese
2 tbsp (30 mL) butter

1 Preheat oven to 375°F (190°C).

2 Place potatoes in cold salted water and bring to a boil. Boil for 5 minutes or until tender, and drain well. Reserve.

3 Heat oil in a skillet over medium heat. Add onions and sauté for 2 minutes or until limp. Add tomatoes, herbes de Provence and garlic and cook another 5 minutes. Stir in chicken stock, olives and lemon rind and bring to a simmer. Simmer for 1 minute to combine flavours and season with salt and pepper to taste.

4 Oil a 9-inch (23-cm) ovenproof gratin dish. Place one-third of potatoes on base, season with salt and pepper, cover with half of sauce, top with another one-third of potatoes, then remaining sauce and finish with remaining one-third potatoes. Sprinkle top with cheese and dot with butter. Bake for 30 minutes or until sauce is bubbling and cheese is slightly browned.

Serves 6 to 8

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