MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New Potato Gratin With Tomatoes And Olives
Categories: Main dishes, Vegetables
Yield: 4 -6 serving

2 lb Fingerling or any waxy new
-potato; scrubbed or peeled
Salt and freshly milled
-pepper
4 lg Ripe tomatoes
1/4 c Olive oil; plus extra for
-the dish
2 Red onions; thinly sliced
1/4 ts Dried thyme
1/4 ts Fennel seeds; crushed
1/3 c Nicoise or Kalamata olives;
-pitted and coarsely chopped
3 Garlic cloves; thinly sliced
8 Thyme sprigs; preferrably
-lemon thyme
1/4 Lemon; thinly sliced

Preheat the oven to 400 F. Oil a 2-quart gratin dish.

Slice the potatoes 1/8 inch thick, lengthwise if they're fingerlings.
Boil them in salted water for 4 minutes, then scoop them out, rinse
under cold water, and set aside. Plunge the tomatoes into the same
water for 10 seconds, then remove and rise. Peel, halve, and seed.

Coarsely chop half of one tomato; slice the rest crosswise.

Warm half the oil in a skillet over high heat and add the onions,
dried thyme, fennel, and a little pepper. Saute until the onions are
lightle browned and wilted, about 8 minutes, then transfer them to
the gratin dish.

Scatter the chopped tomato, olives, half the garlic, half the thyme
sprigs, and half the lemon over the top. Cover with the potatoes,
intersperse with the sliced tomatoes, and tuck in the remaining
garlic, thyme, and lemon. Season with salt and pepper, scatter the
capers over the top, and drizzle with the remaining oil. Cover with
foil and bake for 25 minutes, the uncover and bake until the optatoes
are fully tender, 20 to 30 minutes more.

Serve warm or at room temperature, with a wedge of lemon and a
spoonful of Garlic or Saffron Mayonnaise.

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