Potato gratin from Provence

Ingredients for 2 servings:

• 500 g potatoes, mostly waxy
• 2 dl vegetable broth
• 1 tbsp mustard
• 2 tomatoes, sliced
• 100 g cheese, e.g. St. Albray, cut into slices
• 80 g bacon, diced
• 1 small onion(s), finely chopped
• 1 clove(s) garlic, squeezed
• 1 bunch parsley, finely chopped
• 1 bread roll, with crust, finely chopped
• 1 bunch Povence herbs, fresh or frozen
• salt and pepper
• 2 tbsp cheese (Sbrinz), grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes, cut into approximately 3mm thick slices, and simmer in the vegetable broth, covered, for about 25 minutes over low heat until softened. Spread the potatoes with the liquid in a greased ovenproof dish and let cool slightly. Place the tomato slices between the potatoes and the sliced ​​cheese. For the topping, fry the bacon in a pan, add the remaining ingredients, and sauté briefly, season with salt and pepper, and pour over the gratin. Finally, sprinkle the grated Sbrinz cheese over the top. Place the dish in the center of an oven preheated to 200°C (400°F) to gratinate for about 20 minutes. Serve as a main course with salad or simply as a side dish (then with half the total ingredients) with meat. Enjoy! Instead of Saint-Albray, you can also use Tilsiter or Freiburger Vacherin; instead of the bacon cubes, you can use strips of ham or chopped anchovy fillets (careful with the salt!).