Potatoes Provencal (Non-Vegan) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Excellent potato dish, very savory, great the next day and even good cold. To make vegan use soy cheese. Recipe from Green Cuisine Cookbook, 2006 Ingredients:
2 1/2 potatoes , (2 1/2 large or 5 medium) peeled and sliced |
2 tbsp olive oil |
2 cups onions, chopped |
1 1/2 tsp fresh rosemary |
1/2 cup water |
1 tsp fresh thyme |
1/8 tsp black pepper |
1 garlic clove, minced |
1/4 cup black olives, sliced |
1/4 cup soy sauce |
1 1/2 medium tomatoes, sliced |
227 g cheese, grated |
Directions:
1. Boil or stem the potatoes until tender.
2. Saute the onions with the rosemary for 10 minutes then add the water and seasonings.
3. Mix the potatoes, sauted onions and seasonings together, trying not to break up the potatoes to much.
4. Place in a 9 1/2 x 12 casserole dish, top with sliced tomatoes and grated cheese.
5. Bake at 400 Fahrenheit for 40 minutes.
6. May need to let sit for 10 - 15 min for water to evaporate.
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