A Quick Trip to Provence
Potato, Tomato, and Onion GratinServes: 8 | Serving Size: 1/2 cupIngredients:
- 4 baking potatoes, peeled and sliced
- 1 onion, peeled and sliced thin
- 4 plum tomatoes, seeded, cored, sliced
- 4 cloves garlic, minced
- Black pepper to taste
- 1 tablespoon olive oil
- 1/2 tsp dried thyme
- 3 tablespoons Panko or plain white bread crumbs
Directions:
- Place the potatoes, onions, and tomatoes in a small oiled baking pan or pie pan. Sprinkle with garlic, seasonings and olive oil.
- Bake in a 400-425 degree oven for 45 minutes or until the potatoes are tender.
- Add the bread crumbs and brown under the broiler. Serve hot.
Nutrition Information:
- Serves 8. Each serving contains 119 calories, 2 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 48 mg sodium, 23 g carbohydrate, 3 g dietary fiber, 3 g sugar, and 3 g protein.
- Each serving also has 5% DV vitamin A, 25% DV vitamin C, 2% DV calcium, and 5% DV iron.
Chef’s Tips:
- This tasty side dish goes well with any meal. It’s so easy and delicious that you will want to serve it often!
- You can also make this recipe in individual baking dishes as pictured. Simply divide the recipe between the dishes and follow the baking instructions.
- Watch the food under the broiler carefully. Allow it to gently toast, but don’t turn your back for a moment or it will burn.