You are here: Home » Recipes » Gratin de Pommes de Terre Provencal Gratin de Pommes de Terre Provencal Recipe by Our Cookbook CollectionKitchen Tested Yield 6 servings Prep 10 mins Cook 45 mins We love Julia Child’s Gratin Dauphinois so much that we did our own take on her recipe for Relish. Here’s another version of the classic dish that Julia described as “full-bodied Mediterranean flavor.” PrintEmail Your guests' French is a bit rusty? You can always call this "Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs and Garlic." Ingredients 2 cups thinly sliced onions2 tablespoons olive oil A small saucepan1 1/2 pounds tomatoes, peeled, seeded and juiced (4 or 5 tomatoes, 2 1/4 cups pulp)1/4 teaspoon salt6 anchovies, packed in oil, drained2 garlic cloves, mashed1/4 teaspoon basil1/4 teaspoon thyme1/8 teaspoon pepper2 tablespoons olive oil (you can use the oil from the can of anchovies) An oiled baking dish, 10 inches diameter, 2 inches deep2 pounds boiling potatoes, sliced 1/8 inch thick (6 to 7 cups)1/4 cup grated Parmigiano Reggiano cheese or Swiss cheese1 teaspoon olive oil Aluminum foil, if necessary Instructions Preheat oven to 400F. Cook onions and olive oil slowly together in the saucepan until onions are tender by not browned. Cut the tomato pulp into strips 3/8 inch wide. Fold tomatoes and salt into onions. Set aside. In a small mixing bowl, mash anchovies into a paste with garlic, herbs, pepper and oil. Spread one quarter of tomatoes and onions in baking dish. Over them arrange half the potato slices, then half the anchovy mixture then half the remaining tomatoes and onions. Spread over this the rest of the potatoes and the anchovy mixture; top with the last of the tomatoes and onions. Spread on cheese and sprinkle with olive oil. Place in middle level of oven and bake about 40 minutes, or until potatoes are tender and have absorbed all the juice from the tomatoes. If the top browns too much during cooking, cover very loosely with a sheet of foil. Recipe reprinted with permission from Julia Child, Louisette Bertholle and Simone Beck’s Mastering the Art of French Cooking, Volume One (Alfred A. Knopf, 1970).