Potato-finocchio tian from Provence
Garlic and thyme deepen the flavor of this Provençal dish. Preparation is super simple. The potatoes and finocchio are thinly sliced and layered with a smattering of garlic, thyme (fresh if at all possible), salt, pepper and olive oil. The dish is then baked for an hour.
For success, check the dish when it has been in the oven for about 40 minutes. If it’s getting too brown on top, cover with a sheet of aluminum foil. Best to use a glass, porcelain or terracotta baking dish — any shape is fine.
The quantities below will serve 4-6 people.
1-1/2 pounds (700 g) potatoes
1 large or 2 medium finocchio (about 1 pound/400 g)
1 large clove garlic
6 tsp. olive oil
salt and freshly ground black pepper
fresh or dried thyme
Preheat the oven to 180 C (360 F, gas mark 6).
Peel the potatoes, slice finely and set aside.
Chop off and discard the frond ends and bottom of the finocchio. Slice in half lengthwise. Set the halves flat on your cutting board. Slice finely and set aside.
Peel and finely mince the garlic.
Oil the bottom and sides of your baking dish with 2 tsp. of the olive oil.
Add a couple layers of potato, using about one-third of the slices. Sprinkle with half the garlic. Sprinkle with salt and grind on some black pepper. Sprinkle with fresh thyme leaves (if using dried thyme, use only a tiny pinch). Now layer in half of the finocchio slices. Drizzle with one teaspoon olive oil. Repeat.
For the final layer, add the rest of the potato slices. Drizzle with the remaining two teaspoons of olive oil. Decorate with a little more fresh thyme.
Place in the oven and bake for one hour, or until the top is deeply golden. Check after 40 minutes. If the top is already brown, cover your baking dish with a sheet of aluminum foil.
Serve piping hot. Serves 4-6.
