Instructions

01
Preheat the oven to 375°F. Set a rack in the middle position.
02
In a large skillet over medium-low heat, combine olive oil and butter. Add sliced onions with a pinch of salt. Cook, stirring occasionally, until very soft and deeply golden, 30 to 35 minutes.
Herb says
This is confit, not caramelized onions. Low and slow ensures they're luscious, not fried.
03
Add half the thyme and all of the minced garlic to the onions. Cook, stirring, for 2 minutes until fragrant. Remove from heat and set aside.
04
While the onions cook, slice the potatoes and tomatoes. Arrange potatoes and tomatoes in alternating, overlapping shingle-style layers in a 2-quart gratin or baking dish, standing them upright if possible for fancier presentation.
05
Sprinkle each layer lightly with some of the salt and pepper as you go to season from within.
Herb says
Layered seasoning matters. Don't rely on a salty finish or you'll end up with bland insides.
06
Spread the onion confit mixture evenly over the top of the layered vegetables.
07
In a small bowl, combine Panko, Parmesan, remaining thyme, and parsley.
08
Sprinkle the breadcrumb mixture evenly over the onions. Drizzle with 1 tablespoon olive oil, if desired, for extra crispness.
09
Cover the dish tightly with foil and bake for 40 minutes.
10
Remove the foil and continue baking for 20 to 25 minutes, until the potatoes are tender and the topping is golden brown. Let rest 10 minutes before serving.
Herb says
Resting lets the juices redistribute, so your tian slices instead of slumping all over the plate.
11
Slice and serve warm, ideally with a crisp green salad and a glass of dry white wine to channel your inner Provençal local.

HERB

Pommes de Terre, Meet Your Match

Ingredients

Instructions