Cook1 hr 30 mins
A Lydie Marshall gratin worth making just for the smell while it's cooking--but it sure does taste good. This can also be made in individual gratin dishes--just adjust the baking time for the smaller quantities.
- 78.07 ml olive oil (divided use)
- 4 garlic cloves, peeled and minced (divided use)
- 907.18 g yukon gold potatoes, peeled and sliced 1/8 to 1/16 inch thick (can use White Rose or russet potatoes)
- 1 yellow pepper, sliced 1/8 inch thick
- 1 red pepper, sliced 1/8 inch thick
- 3 large tomatoes, sliced 1/8 inch thick
- 1 Spanish onion, peeled and sliced 1/8 inch thick
- 7.39 ml coarse salt (divided use)
- fresh ground pepper
- 29.58 ml fresh oregano (divided use)
- Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garlic over the bottom of the pan.
- Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion.
- Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
- Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
- Note: The easiest way to slice the potatoes is with a mandoline. Remember that the thicker the potato slices, the longer it will take to bake.
- Note2: As I have wonderful dried oregano from Greece, I use that as it is better than what I can get fresh.