Mediterranean Gratin of Tomatoes, Potatoes, Feta, and Olives

This delightful dish comes from my Passionate Vegetarian cookbook by Crescent Dragonwagon.  She comes across as quite a colorful person and I enjoy reading her cookbooks as much as I do trying recipes.  I have featured her recipes earlier in my blog and this probably won't be the last!

She offers one variation to this: Arrange a scattering of steamed, just barely limp fresh spinach over the tomatoes.

4 to 5 medium potatoes scrubbed

1 to 2 tablespoons olive oil

2 large onions, chopped

4 fresh tomatoes, sliced 1/4 inch thick

salt and freshly ground black pepper

2 to 3 fresh thyme leaves

1/2 cup pitted and halved kalamata olives

2/3 cup coarsely crumbled feta cheese

1/2 to 2/3 cup Breadcrumb Topping Provencal (recipe below)

Preheat the oven to 375 F.  Spray a medium-large gratin dish with cooking spray.

Bring a medium saucepan of water to a boil, drop in the potatoes, turn down the heat and cook until potatoes are half done, about 15 minutes.  Drain and slice into 1/4 inch rounds while still hot.

While potatoes cook, heat about one third of the oil in a skillet.  Add the onions, lower heat, and cook, stirring occasionally, for about 20 minutes, or until the onions are so soft, they are droop and starting to brown.

Arrange half the tomatoes in the gratin dish.  Sprinkle with salt (remembering that both the feta and olives are both salty), plenty of pepper, and the thyme.  Scatter about one third of the onions over the tomatoes and top with half he cooked potato slices, still warm.  Scatter with half the olives and feta and another round of seasoning.  Repeat the layering with tomatoes, seasonings, onions, potatoes, olives, feta, and seasoning.  Top with the final third of the onions.

Sprinkle with breadcrumb topping, patting it gently over the gratin.  Drizzle the remaining olive oil over the crumbs.

Bake until the crumbs are golden brown, about 40 to 45 minutes.  Serve hot or at room temperature.

Breadcrumb topping:

About 1/3 loaf leftover bread to yield 3 cups crumbs, crisp or soft

3 to 5 cloves garlic, pressed

1 tablespoon olive oil

1 tablespoon Italian parsley leaves

1 tablespoon basil leaves

Tear the bread into large pieces and place in the food processor.  Pulse to make fine crumbs.  You need 3 cups.

Combine the crumbs, garlic, oil, parsley, basil, and pulse.  Then run the machine to get fine crumbs.

You are going to love this one!