This is the shiz. I’ve become a big fan of the Food Junta blog recently and decided to give this a whirl for dinner last night. The Husband was less than thrilled with the idea of a meal without meat and fixed a tuna sandwich. He did sample the casserole and proclaimed it “pretty good” and suggested serving it as a side dish. I think it’d be awesome with lamb and a tart, vinegary salad. If you do any regular cooking, chances are you have pretty much everything in the pantry to make this; I only had to get Kalamata olives and some oregano cuz I was out. Also, its a beautiful dish. I was too lazy to haul out the digital camera and just took a picture with my cell phone which doesn’t half do it justice.
Sarah, I think this is right up your alley.
Greek Gratin of Potato, Olives and Tomatoes
Courtesy of Food Junta via Leda Marritz, by way of FJ’s friend Alessia Cook, whose mother adapted the dish from Aglaia Kremezi’s The Foods of Greece
Makes 4 servings
1/2 cup olive oil
2 pounds Yukon Gold (I’ve used others, like Russet or white round potatoes, just fine) peeled and cut into 1-inch chunks
2 onions, thinly sliced
2 large cloves garlic, peeled and finely chopped – I doubled this as I’m a big fan.
1/2 cup dry white wine (something you wouldn’t mind enjoying a glass of while you’re cooking)
1/4 teaspoon dried red pepper flakes (or more!) – I doubled this to 1/2 tsp
1 teaspoon dried oregano
1 can chopped tomatoes
1/2 cup pitted Kalamata olives, chopped
1/2 teaspoon salt
Parsley for garnish
1. In skillet, heat the olive oil over high heat and sauté the potatoes, stirring frequently, until they turn golden brown on all sides, about 10-15 minutes. Don’t skimp — really get that crackly outer shell going on. Remove the potatoes with a slotted spoon to a large baking dish (Le Creuset gratin, natch).
2. Preheat oven to 375 degrees.
3. In the remaining oil in the skillet, cook the onions, covered, stirring on occasion, until very tender and golden, about 10-15 minutes.
4. Add the garlic and sauté for a minute, then add the white wine and evaporate for 1 minute.
5. Add the chili pepper (I added this when I added the garlic, because I like it to flavor the oil), oregano, tomatoes and olives and cook for a couple of minutes, uncovered or until reduced slightly. Season with ½-teaspoon salt.
6. Remove the sauce from the heat and pour over the potatoes. Mix potatoes with sauce and bake, uncovered, for 35-40 minutes or until tender. Garnish with parsley. And some grated parmesan, if you’re feeling unorthodox.