Pommes de Terre a la Provencale
|Garlic cloves||1⁄2 Clove (2.5 gm), unpeeled|
|Water||1⁄2 Pint (300 Milliliter)|
|Potatoes||8 , thickly sliced|
|Tomatoes||4 Large, skinned, seeded and sliced|
|Chopped parsley||1 Tablespoon (To Garnish)|
Place the garlic, bouquet garni and water in a pan and simmer for 20 to 30 minutes.
Cool, remove both from the pan, discard the bouquet garni and peel the garlic.
Pound the garlic in a mortar with the water from the pan until smooth.
Spoon half the garlic residue into a small ovenproof dish.
Arrange the potatoes and tomatoes in layers on top and season well with salt and pepper.
Spoon over the remaining garlic residue.
Cover and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 1 to 1 1/4 hours, until the potatoes are tender.
Serve garnished with parsley.