Posted by Isabel on Aug 18th 2026
Gratin Provençal
Thin layers of potato baked with sweet onion, ripe tomato, black olives, garlic, and fresh herbs, from the south of France.
There's a dish my grandmother used to make on warm Sunday afternoons in the south of France, and this is it. Thin slices of potato are layered with sweet onion, ripe tomato, black olives, and a handful of garden herbs, then baked slowly until the top turns golden and the whole kitchen smells like Provence.
It's simple food. There's no fancy technique here, just a little patience while everything cooks down together in the oven. Serve it alongside roast chicken or grilled fish, or eat it on its own with a green salad.
Once you've made it a couple of times, you'll start adjusting it to whatever's ripest at the market. That's really the spirit of cooking this way.
Ingredients
The vegetables
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The potatoes & topping
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Which potato works best?
You want a potato that holds its shape and turns creamy after a long, slow bake, not one that falls apart into mush.
Yukon Gold ✓The classic choice. Waxy enough to hold its layers, creamy once baked. |
Red potatoes ✓A good backup. Slightly firmer, holds its shape well in thin slices. |
Russet ✗Too starchy and dry for this dish. It breaks apart instead of staying in neat layers. |
How to make gratin Provençal
Part 1 — Start the vegetable base
Get set up. Preheat your oven to 400°F. Lightly oil a baking dish and set it aside.
Soften the onion. Warm a splash of olive oil in your fry pan over medium heat. Add the sliced onion and cook gently for 6 to 8 minutes, stirring now and then, until it's soft and translucent. You want it soft, not browned.
Add the tomato. Stir in the sliced tomatoes, a pinch of grey sea salt, and the herbes de Provence mix. Cook for just a minute or two, enough to soften them slightly, then turn off the heat right away. They'll finish cooking in the oven.
Part 2 — Layer the gratin
Start layering. Arrange half the sliced potatoes in the baking dish, overlapping them slightly like shingles. Season with a little grey sea salt and pepper.
Add the first layer of filling. Spoon half the onion and tomato mixture over the potatoes. Scatter over half the olives, garlic, basil, thyme, and rosemary.
Repeat. Layer the remaining potatoes on top, season again with salt and pepper, then top with the rest of the onion and tomato mixture, olives, garlic, and herbs.
Finish the top. Sprinkle the grated cheese evenly over the top layer, then drizzle with a little olive oil.
Part 3 — Bake and serve
Bake covered. Cover the dish loosely with foil and bake for 20 minutes. This lets the potatoes steam and soften before the top starts to brown.
Finish uncovered. Remove the foil and bake for another 15 to 20 minutes, until the potatoes are tender all the way through and the top is golden. Let it rest for 5 minutes before serving.
What I cook this with
The two things I always reach for when I make this dish.
Assemble now, bake later
This gratin is a great make-ahead dish. Layer everything in the baking dish, cover, and refrigerate for up to a day before baking. Just add about 10 minutes to the covered baking time if it's going into the oven cold.
Leftovers keep well for up to 3 days in the fridge. Reheat in the oven at 350°F until warmed through, rather than the microwave, so the potatoes don't turn soggy.
Easy variations
Add a layer of zucchiniThinly sliced zucchini fits right in with the potatoes. Add it to the layers for extra color and a lighter dish overall. |
Make it veganSkip the cheese, or swap in a spoonful of nutritional yeast for a similar savory finish. Everything else stays the same. |
Try a sharper cheeseGruyère melts beautifully and brings a nuttier flavor if you want something bolder than parmesan. |
Add a few anchoviesTuck one or two chopped anchovy fillets into the layers for a deep, savory note that's very much in the Provençal spirit. |
Gratin Provençal FAQ
Can I make this ahead of time?
Yes. Assemble the whole dish, cover it, and refrigerate for up to a day before baking. Add about 10 minutes to the covered baking time since it will be starting from cold.
Can I use canned tomatoes instead of fresh?
Fresh is best here since the tomato is sliced and layered rather than cooked into a sauce. If fresh tomatoes aren't in season, you can switch to canned.
Is this recipe vegetarian?
Yes, as written it's fully vegetarian. Leave out the cheese or use nutritional yeast instead if you want to make it vegan too.
What should I serve it with?
It pairs beautifully with roast chicken, grilled fish, or lamb. For a lighter meal, serve it warm with a simple green salad and crusty bread.
Why do my potatoes turn out watery?
This usually happens if the potato slices are too thick or the tomatoes weren't given a chance to lose a little moisture before layering. Slice everything thin and even, and don't skip letting the tomatoes cook briefly with the onion first.
What I cook this with
The two things I always reach for when I make this dish.