Smashed Potato Tomato Gratin

A Taste of Provence in Every Bite: My Smashed Potato Tomato Gratin

As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. But sometimes, the simplest recipes offer the most rewarding flavors. This Smashed Potato Tomato Gratin is one of those dishes. It's a testament to the fact that comfort food can be elegant, rustic, and surprisingly quick to prepare.

The inspiration for this dish came from a recent trip to Provence. I was captivated by the region's vibrant cuisine—the sun-drenched tomatoes, the fragrant herbs, the robust olive oils. I wanted to capture that essence, that feeling of warm sunshine and relaxed evenings, in a dish that would fit into my busy weeknight routine. This gratin does just that. The creamy, subtly seasoned mashed potatoes form a perfect base for the juicy, sweet tomatoes, while the crispy breadcrumb topping adds a delightful textural contrast.

What I love most about this recipe is its versatility. It's equally at home as a side dish to grilled chicken or fish, or as a light vegetarian main course. The flavors are bold enough to stand on their own, yet delicate enough to complement a variety of other tastes. The combination of creamy potatoes, sweet tomatoes, savory olives, and the herby, cheesy breadcrumb topping creates a symphony of flavors that is both comforting and exciting.

The preparation itself is remarkably straightforward. The potatoes simmer gently while you prepare the other components, making it a perfect recipe for multitasking. The most time-consuming part is actually chopping the vegetables – but even that’s easily managed with a little planning.

I’ve found that this gratin tastes even better the next day, making it an ideal make-ahead dish for entertaining or busy schedules. Preparing it ahead of time allows the flavors to meld together, deepening their intensity. So whether you're hosting a dinner party or simply need a quick, yet impressive, weeknight meal, this Smashed Potato Tomato Gratin is sure to be a crowd-pleaser.

The best part? It's a recipe that allows for creativity. Feel free to experiment with different herbs, cheeses, or even add some roasted vegetables for extra depth of flavor. The beauty of this dish lies in its adaptability. It's a blank canvas upon which you can paint your own culinary masterpiece. So go ahead, embrace the sunshine and simple pleasures of Provence, and enjoy this truly delicious gratin!

Tips for Success:

• Use good quality ingredients. The flavor of the tomatoes and olives truly shines in this dish.
• Don't over-mash the potatoes. You want them to be coarsely smashed, not completely pureed.
• If you don't have Kalamata olives, feel free to substitute with another type of olive.
• For an extra crispy topping, broil the gratin for the last few minutes of baking.
• Leftovers can be stored in the refrigerator for up to 3 days.

This recipe is more than just a meal; it’s an experience. It's a reminder to slow down, savor the flavors, and appreciate the simple joys in life. So grab your ingredients, and let's get cooking!

Step-by-step

• In a 4-quart heavy kettle, cover potatoes with salted cold water by 2 inches and simmer until tender, about 30 minutes.
• While potatoes are simmering, in a small saucepan, heat milk with 6 tablespoons butter over moderate heat until butter is melted. Remove pan from heat and keep mixture warm, covered.
• Pit olives and separately chop olives and scallions.
• In a colander, drain potatoes and when just cool enough to handle, peel. Coarsely smash potatoes with a potato masher and gently fold in milk mixture, olives, scallions, salt, and pepper to taste.
• Preheat oven to 400°F and butter a 3-quart gratin dish (about 15 by 10 by 2 inches).
• Mince garlic and chop parsley.
• In a nonstick skillet, heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook garlic, stirring, until fragrant, about 1 minute.
• Add bread crumbs and cook, stirring, until golden. Transfer mixture to a bowl and cool.
• Stir in parsley and Parmesan and season with salt and pepper.
• Cut tomatoes into 1/4-inch-thick slices.
• Spread potatoes in gratin dish and top with tomatoes, overlapping them to completely cover potatoes.
• Sprinkle crumb mixture over tomatoes and bake gratin in the middle of the oven until the top is golden brown and tomatoes are tender, about 25 minutes.
• Gratin may be made 1 day ahead and cooled completely, uncovered, before being chilled, covered. Reheat gratin, uncovered.