Provencal potato gratin

Ingredients:

• 900 g waxy potatoes, peeled
• 4 large cloves of garlic, crushed into a pulp
• 3 tbsp olive oil, plus extra for drizzling
• 1 medium onion, sliced
• 1 red bell pepper, peeled and seeded, cut into cubes
• 1/4 cup dry white vermouth
• 1 cup of water
• 0.5 cup chopped basil leaves
• 450 g plum tomatoes
• 1/3 tbsp. grated parmesan

Preparation:

1. Preheat oven to 175°C.
2. Take 1 clove of garlic and coat a large 1.5-liter oval baking dish completely with it. Grease the inside of the dish with a little olive oil. Finely chop the remaining garlic cloves.
3. Heat the remaining olive oil in a saucepan over medium heat. Add the garlic, onion, and bell pepper, season with salt and pepper, and cook for about 8 minutes, until the vegetables are tender. Pour in the vermouth and simmer until it has reduced by half.
4. Using a mandoline or vegetable peeler, slice the potatoes into slices approximately 3 mm thick and place them in a pan with water; season with salt and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, for about 2 minutes, until the mixture thickens slightly. Stir in the basil at the end.
5. Transfer the mixture to the prepared baking dish and shake to distribute the potatoes evenly. Season with salt and pepper. Cut the tomatoes into 6mm slices and arrange them like roof tiles on top of the potatoes. Sprinkle with salt and pepper and drizzle with olive oil.
6. Bake, uncovered, for about 1.5 hours, until the potatoes are tender. Sprinkle with cheese and bake until golden and bubbly, about 15 minutes more. Remove the pan from the oven and let it cool for 10 minutes before serving. You can also serve this dish at room temperature.