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Julia Child’s Provençal Potato Gratin

By cooking.nytimes.com

Julia Child’s Provençal Potato Gratin

Cook:1h 30min

Updated at: Fri, 26 Dec 2025 16:30:32 GMT

Nutrition balance score

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Ingredients

6 servings

¼ cupextra-virgin olive oil

more for drizzling

freshly cracked

1.5 poundstomatoes

ripe, seeded and cut into strips about 3/8-inch wide

1 x 2 ouncecan anchovies packed in olive oil

drained, reserve anchovies and oil separately

2 clovesgarlic

large, smashed and peeled

1 tablespoonfresh herbs

such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence

2 poundswaxy potatoes

thin-skinned, like Yukon Gold, sliced 1/8-inch thick

½ cupParmigiano

grated, Reggiano or Gruyère

Instructions

View on cooking.nytimes.com

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Notes

1 liked

0 disliked

Dee Harding· last year

Per comments on OP don't skimp on the anchovies as these are needed for flavour (although capers can be used instead). Also season the layers of potatoes with salt and pepper. Plus consider part pre cooking the potato slices separately to ensure they are soft.