← Back to Search Results
baking French
Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs and Garlic Recipe-12860

Photo by: Joseph De Leo
Comments: 0


Gratin de Pomes de Terre Provencal

This casserole with its full-bodied Mediterranean flavor goes with roast lamb or beef, steaks, chops, or grilled mackerel, tuna, or swordfish. It is also good served cold. The potatoes need no other liquid than that rendered by the tomatoes as they cook together.

Yield: For 6 people


  • 2 cups thinly sliced onions
  • 2 Tb olive oil
  • 1½ lbs, tomatoes, peeled, seeded, and juiced (4 to 5 tomatoes, 2¼ cups pulp; see Notes)
  • ¼ tsp salt
  • 6 canned anchovies packed in olive oil, drained
  • 2 cloves mashed garlic
  • ¼ tsp basil
  • ¼ tsp thyme
  • 1/8 tsp pepper
  • 2 Tb olive oil (include as part of this the oil from the anchovy can)
  • 2 lbs “boiling” potatoes sliced 1/8 inch thick (6 to 7 cups)
  • ¼ cup grated Parmesan or Swiss cheese
  • 1 tsp olive oil


  • A small saucepan
  • An oiled baking dish about 10 inches in diameter and 2 inches deep
  • Aluminum foil if necessary


Preheat oven to 400 degrees.

Cook the onions and olive oil slowly together in the saucepan until the onions are tender but not browned. Cut the tomato pulp into strips 3/8 inch wide. Fold the tomatoes and salt into the onions. Set aside.

In a small mixing bowl, mash the anchovies into a paste with the garlic, herbs, pepper, and oil.

Spread one quarter of the tomatoes and onions in the 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 the cheese, and sprinkle with olive oil.

Place in middle level of preheated oven and bake for about 40 minutes, or until potatoes are tender and have absorbed all of the juice from the tomatoes. If the top browns too much during cooking, cover very loosely with a sheet of foil.

Keep warm or reheat.


Tomato Preparation

Many recipes calling for tomatoes direct that they be peeled, seeded, and juiced. This applies to tomato sauces, to the tomato fondues which are used in egg dishes, to various Basque or Provencal recipes, and to the diced tomato pulp which may be poached in a soup or a sauce. One pound or 4 or 5 medium tomatoes will yield about 1½ cups of pulp.


Use firm, ripe, red tomatoes. Drop the tomatoes one or two at a time in boiling water to cover, and boil for exactly 10 seconds. Remove. Cut out the stem. Peel off the skin starting from the stem hole.

After a 10-second blanching, tomato skin is loosened and peels off easily


Cut peeled or unpeeled tomatoes in half crosswise, not through the stem. Squeeze each half gently to extract the seeds and juices from the center of the tomato. If they are to receive a cold stuffing, sprinkle the interior with salt which will draw more juices out, then invert them in a colander.

Gently press the juice and seeds out of the tomato half


Chop, dice, or slice the peeled, seeded, and juiced tomato halves. Roughly chopped tomato pulp is tomates concassees.

© 1961, 1983, 2001 Alfred A. Knopf

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 2 teaspoons of olive oil to grease the baking dish.

277kcal (14%)
85mg (9%)
47mg (78%)
58mcg RAE (2%)
8mg (3%)
269mg (11%)
3g (13%)
13g (20%)
2mg (10%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-explorations Baked Explorations
by Matt Lewis
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
cook-with-jamie Cook with Jamie
by Jamie Oliver
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
food-to-live-by Food to Live By
by Myra Goodman
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-provence-cookbook The Provence Cookbook
by Patricia Wells
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?