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Potato a la Provence

Category:	Casseroles
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	3 kg mainly waxy potatoes cut 12 sliced tomatoes 12 dl vegetable stock 600 g cheese, sliced 6 tablespoons mustard For covering: 12 tablespoons grated cheese Ca 500 g diced bacon 6 bunch of parsley 6 Bund Herbs de Provence 6 small, finely chopped onions 6 finely chopped bread with bark 6 cloves pressed garlic Pepper salt

Preparation:

First, peel the potatoes, then slice them into 3mm thick slices. Put them into a pot add the vegetable stock and cook over low heat for 25 minutes.

When done, put the potatoes with the remaining broth in a greased baking dish. Let it cool down.

Now put the tomato slices between the potato slices and do the same with the sliced cheese.

Now put the bacon into a pan and add all the remaining ingredients. Sauté all and season with salad and pepper. Distribute it all over your casserole.

At the end sprinkle the grated cheese on the top. Preheat the oven to 200 ° C and bake for about 20 minutes. The au gratin potatoes ala Provence is suitable as a main dish with a delicious salad of the season, as well as a side dish to meat. However, if you use it as a side dish, use only half of the ingredients.

For the sliced cheese you can use Saint Albray but also Vacherin or Tilsit is suitable. The bacon cans be replaced with ham. Also, chopped anchovies are a substitute for the bacon. However, with anchovies be careful with the salt content.