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Provencal Potato Gratin

Provencal Potato Gratin

Get Ready

Servings: Serves 6 to 8

Prep Time: 40 minutes

Cook Time: 110 minutes

Ingredients: Add ingredients to List

Using an adjustable mandoline is the best way to slice the potatoes and zucchini to an even thickness.
2 lb. Yukon gold potatoes, peeled and sliced 1/8" thick
1/2 cup extra-virgin olive oil
3 Tbsp. capers, chopped
1 1/2 tsp. minced fresh thyme
1 tsp. minced fresh rosemary
Salt and pepper
3 onions, halved and sliced thin
1 tsp. sugar
3 garlic cloves, minced
1/4 cup dry vermouth or white wine
1 (12-oz.) jar roasted red peppers, drained and chopped
3 zucchini (about 1 lb.), sliced into 1/4" rounds
1 cup grated Parmesan cheese
1/3 cup panko breadcrumbs
1 Tbsp. lemon zest
1/2 cup minced fresh parsley (Garnish)
2 lemons, quartered (Garnish)

directions:

1. Heat oven to 400 degrees. Toss together potatoes, 2 tablespoons oil, capers, 3/4 teaspoon thyme, 1/2 teaspoon rosemary, and 1/2 teaspoon salt in a bowl until evenly coated.
2. Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Add onions, sugar, and 1/2 teaspoon salt and cook, stirring often, until onions are golden brown, about 20 minutes. Add garlic and remaining thyme and rosemary and cook for 1 minute. Whisk in vermouth, scraping up any brown bits, and cook until liquid has evaporated, 1 to 2 minutes. Remove from heat and season with salt and pepper to taste.
3. Arrange 1/3 of the potato mixture evenly in the bottom of a greased 9x13" baking dish. Sprinkle roasted red peppers over potatoes and top with another 1/3 of the potato mixture. Spread onion mixture evenly over potatoes and top with the remaining potato mixture and any accumulated liquid; reserve bowl.
4. Toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in reserved bowl and shingle over potatoes. Cover tightly with aluminum foil and bake for 1 hour.
5. Meanwhile, toss Parmesan, panko, lemon zest, and remaining 3 tablespoons oil together in a bowl. Remove foil, sprinkle panko mixture evenly over gratin, and continue to bake until golden brown, 25 to 30 minutes. Let cool 15 minutes. Sprinkle with parsley and serve with lemons.
Source: Hannaford fresh Magazine, March - April 2016

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Quantity Ingredients coupon
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2 lb. Yukon gold potatoes, peeled and sliced 1/8" thick  
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1/2 cup extra-virgin olive oil  
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3 Tbsp. capers, chopped  
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1 1/2 tsp. minced fresh thyme  
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1 tsp. minced fresh rosemary  
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Salt and pepper  
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3 onions, halved and sliced thin  
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1 tsp. sugar  
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3 garlic cloves, minced  
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1/4 cup dry vermouth or white wine  
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1 (12-oz.) jar roasted red peppers, drained and chopped  
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3 zucchini (about 1 lb.), sliced into 1/4" rounds  
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1 cup grated Parmesan cheese  
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1/3 cup panko breadcrumbs  
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1 Tbsp. lemon zest  
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1/2 cup minced fresh parsley (Garnish)  
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2 lemons, quartered (Garnish)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6 to 8
Base Nutrients
Calories 320 kcal (16%)
Calories from Fat 162
Total Fat 18 g (28%)
Saturated Fat 4 g (20%)
Cholesterol 10 mg (3%)
Sodium 750 mg (31%)
Total Carbohydrates 29 g (10%)
Dietary Fiber 3 g (12%)
Protein 9 g (15%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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