Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs & Garlic
Presented by: Julia Child via the KCTS 9 Cooks kitchen, adapted from "Mastering the Art of French Cooking, Volume 1."
For our upcoming special, KCTS 9 Cooks on the Side, we were inspired by a classic Julia Child recipe for Scalloped Potatoes that's surprisingly healthy.
- 2 cups thinly sliced yellow onions
- olive oil
- 1 – 1 lb, 12 oz can diced San Marzano tomatoes, drained and half of liquid reserved
- 8 anchovies packed in olive oil, drained
- 2 cloves garlic, mashed
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/8 teaspoon freshly ground black pepper
- 2 pounds Yukon Gold potatoes, sliced 1/8 inch thick (6 to 7 cups)
- 1/2 cup grated Swiss or Parmesan cheese
Preheat oven to 400 degrees. Oil a 7 x 11-inch baking dish.
In a saucepan, cook the onions in 2 tablespoons olive oil slowly, until onions are tender but not browned. Fold in the tomatoes and reserved juice and set aside.
In a small bowl, mash the anchovies into a paste with the garlic, herbs, pepper and about 2 tablespoons olive oil. (Include oil from the anchovies when calculating how much oil to use.)
Spread one-fourth of the onion-tomato mixture in the bottom of the baking dish. Shingle half the potato slices on top. Dot with half the anchovy mixture, than half of the remaining onions and tomatoes. Top with remaining potatoes, then the anchovy mixture, followed by the remaining onion-tomato mixture. Sprinkle with the grated cheese and drizzle with 2 teaspoons olive oil.
Place on the middle rack of the preheated oven and bake for about 40 minutes, or until potatoes are tender and have absorbed the juice from the tomatoes. If the top gets overly brown, cover loosely with foil.
Serve warm or reheat. Great with either meat or fish.