Provencal Golden Potato and Tomato Casserole

One of the best features of a steam oven is how easy it is to effortlessly create sensational side dishes.

The ideal scenario when entertaining is to plan the cooking so you can spend time with your guests, so having a repertoire of easy-to-prepare side dishes is essential. This delicious casserole is made with smashed golden potatoes combined with olives and topped with sliced tomatoes garnished with breadcrumbs, parsley, and garlic.

Steaming the potatoes in the steam oven simplifies the preparation and ensures great flavor and texture. I honestly believe that once you taste steamed potatoes, you will never boil another potato. The difference is fantastic; of course, not having to deal with a large pot of boiling water is much safer.

When steaming potatoes for mashing, I place them in a solid oven pan with a little water in the base. If you steam them in a perforated pan, the softened potatoes can begin to come through the holes and make a mess in the oven.

Potatoes, bread crumbs, tomatoes, parsley, Kalamata olives, shallots, garlic and cheese

Recipe ingredients

INGREDIENTS

For the potatoes

2lbs golden potatoes, scrubbed and cut into quarters

½ cup half and half

4 tbsp unsalted butter (or more if you prefer)

½ cup chopped Kalamata olives

1 small shallot or 4 scallions, chopped

For the topping

2 tbsp unsalted butter

2 tbsp olive oil

3 cloves garlic, minced

½ cup chopped Italian parsley leaves

2 cups fresh breadcrumbs

½ cup grated Parmesan

6 medium vine-ripened tomatoes cut into ¼” thick slices

PREPARATION

Heat the steam oven in the steam mode to 212 F.

Place the prepared potatoes in the solid oven pan. Add 1 cup of water and ½ tsp of kosher salt to the pan. Steam the potatoes for 20 - 25 minutes until very tender and easy to smash.

Drain the potatoes and smash them in a bowl with the butter and milk. The potatoes do not need to be mashed as fine as for mashed potatoes. Fold in the chopped olives and add salt and freshly ground pepper to taste. Butter (or spray) a 9 x 13” oven casserole or gratin dish and spread the potatoes evenly into the dish.

Change the oven mode to Convection and increase the temperature to 350 F.

The gratin can also be baked in a Convection oven using the Convection Bake setting at 350 F.

To prepare the topping, heat a medium-sized skillet over medium heat. Add the olive oil and butter, and cook the garlic until fragrant. Stir in the breadcrumbs and cook until they are golden.

Cool slightly, then stir in the chopped parsley and Parmesan cheese.

Spread the tomatoes over the potatoes, overlapping them slightly, then spread the breadcrumb mixture evenly over the top.

Bake for 25 - 30 minutes until lightly browned.

Serves 4 - 6