Tomato and Olive Potato Gratin

Tomato and Olive Potato Gratin

Ingredients

1 lb. small red, white, or purple potatoes, scrubbed

1 lb. tomatoes (4 medium)

2 t sea salt

2 tsp oil

1½ large red onions, quartered and sliced thin (4 C sliced)

¼ t dried thyme

¼ t fennel seed, cracked in a mortar and pestle if you have one

1¼ t ground black pepper

½ C kalamata olives, pitted and roughly chopped

3 cloves garlic, sliced

8 thyme sprigs

¼ cup water

¼ of a whole lemon, sliced very thin (skin on)

1 T whole capers, rinsed

Optional for serving: sprinkle with vegan cheese or nutritional yeast

Make It

Preheat Electric skillet

Add 2 tsp oil in Add onions, dried thyme, fennel, and a dash of pepper. Stir often for about 6 minutes, until onions have just browned.  Layer in skillet  water-Sliced potatoes cone #4, garlic, sliced tomatoes, Sprinkle olives, 4 thyme sprigs, and half the lemon slices. Sprinkle with salt and pepper. Top with capers , cover and bake 25- 30 minutes. Top with parmesan cheese and/or a spoonful of sour cream to serve (if not making it vegan), and spoon the broth from the pan over each serving. Use bread to soak up any extra sweet onion and tomato broth!