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JULIA CHILD’S PROVENÇAL GRATIN
~4 servings~
2 cups onion, sliced thin
1/4 cup extra-virgin olive oil, plus more
Sea salt and freshly cracked black pepper
1 1/2 pounds ripe tomatoes, seeded and cut into strips about 3/8 inch wide
2 oz oil-packed anchovies
2 large cloves garlic, smashed
2 tsp JARDIN® plus more for optional chicken
2 lb potatoes, sliced thin
1/2 cup grated Parmigiano-Reggiano or Gruyère
Optional: 4 pieces of chicken
1. Heat oven to 400 degrees.
2. Heat a large sauté pan over medium low and swirl in about 2 Tbsp good olive oil. Add onions and stir to coat with oil. Salt to taste and stir again. Cook until onions are soft and slightly golden, 10 to 15 minutes, stirring often.
3. Add tomatoes to onions, toss lightly until warmed through. Remove from heat and set aside.
4. In a small food processor or mortar, add anchovies, garlic, JARDIN, and cracked black pepper to taste. Crush or pulse with about 2 Tbsp olive oil. Add more oil as needed to make mixture fluid.
5. In a good size baking dish, spread about 1/4 of the onion-tomato mixture. Layer half the potato slices, then half the anchovy mix, half of the remaining onion-tomatoes, and repeat one more layer of each. Finish with cheese on top and a drizzle of olive oil.
6. Top with JARDIN seasoned chicken and bake uncovered, about 45-50 minutes, until potatoes are tender and golden.