Scalloped potatoes with onions, tomatoes, anchovies, herbs, and garlic (Gratin de pommes de terre Provençal) from Mastering the Art of French Cooking, Volume One (page 526) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Swiss cheese for Parmesan cheese.

  • christopher_x9rc3d on April 08, 2026

    Parboil the potatoes for a few minutes, salt and pepper lightly the layers as you assemble. I used canned tomatoes. Came together well, will make again

  • mharriman on June 02, 2020

    Delicious. This is a flavor filled alternative to traditional scalloped potatoes using milk or cream. I halved the recipe for two people and used tomatoes from a can since I didn’t have any fresh whole ones but followed everything else as written. Served with pan sautéed chicken thighs with preserved lemon (Food 52).

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