| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Potato, Restaurant, Inn, Tavern, B&b |
4 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic, peeled and halved |
| 4 |
tb |
Extra-virgin olive oil |
| 2 |
lb |
Russet potatoes, sliced very thinly |
| 2 |
ts |
Fresh thyme |
| 2 |
ts |
Salt |
| 2 |
|
Red bell pepper, thinly sliced |
| 4 |
sm |
Zucchini, very thinly sliced |
INSTRUCTIONS
Preheat oven to 350.
Generously rub the bottom of a shallow 5-cup gratin dish with the garlic.
Grease lightly with about 1 teaspoon of the olive oil.
Layer half of the potatoes in the bottom of the dish, overlapping the
slices as necessary. Season lightly with the thyme and salt; drizzle with 1
tablespoon of the olive oil. Add a layer of half of the red peppers and
then half of the zucchini. Season again with salt and thyme; drizzle 1
tablespoon of the oil over the vegetables. Repeat the layering and
seasoning. Drizzle any remaining olive oil over the top.
Cover securely with aluminum foil . Bake until the vegetables are very soft
and tender, about 1 hour. Serve immediately.
Source: Bistro Cooking, by Patricia Wells, 1989
Typed by Brenda Adams <adamsfmle@sprintmail.com>, mc post 5/28/97
Recipe by: Auberge de la Madone (Bistro) in Nice, France Posted to
MC-Recipe Digest V1 #617 by Badams <adamsfmle@sprintmail.com> on May 28,
1997
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