Recipe: Potato, Onion and Tomato Gratin

POTATO, ONION AND TOMATO GRATIN

Nonstick cooking spray or vegetable oil
1 medium onion, peeled, cut in half and thinly sliced
Salt and freshly ground black pepper, to taste
2 1/4 pounds red-skinned potatoes, peeled and sliced 1/8-inch thick
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, divided use
1 1/2 pounds ripe tomatoes, cored and cut into thin slices
4 cloves garlic, peeled, thinly sliced
2 tablespoons olive oil
1/2 cup white wine
1 cup vegetable broth or more if needed
1 tablespoon unsalted butter, optional

Preheat the oven to 375 degrees F. Lightly spray or oil a 9-inch square or oval gratin dish with 2-inch sides.

Place the onion slices on the bottom of the prepared dish and sprinkle with salt and pepper. Arrange half of the potato slices over the onion and sprinkle with salt and pepper and half of the thyme. Arrange all of the tomato slices over the potatoes and cover with the garlic slices. Sprinkle with salt, pepper and the remaining thyme. Add a layer of the remaining potatoes and season with salt and pepper.

Drizzle the olive oil over the casserole. Pour the white wine and enough vegetable broth to come two-thirds of the way up the dish. Dot with butter, if desired.

Cover with foil and bake for 45 minutes. Remove the foil and press down on the potatoes to make sure they are adequately moistened. Bake an additional 40 minutes or until the top is golden brown and a knife pierces through to the bottom easily. Remove from the oven and serve with French bread and a green salad.

Serves 6
Source: The One-Dish Vegetarian by Maria Robbins