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In Provence, gratins are called “tians” for the colorful earthenware vessel they’re cooked and served in. But it’s not their name that makes these gratins unusual; it’s that they are typically cooked without cream or milk. This makes Provençal tians very distinct and very light.
I concocted this gratin with Provence in mind, gathering all the flavors of that blessed land – olives, ripe tomatoes, loads of fresh herbs and creamy goat cheese – in one beautiful dish. The juiciness of the ripe tomatoes is what gives this gratin the moisture it needs to cook, while the super-thinly sliced potatoes and the caramelized onion bring substance and depth to it.
Served with a green salad tossed with a mustard vinaigrette, and a side of green beans sautéed in a little butter, this gratin makes for a flavor-packed, satisfying main course.
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