Provençal Potato Gratin
This recipe comes from a cluster of villages in the hills of the Diois region in the south of France. The potatoes are first sauteed with onions in fat (the locals use chicken fat), then moistened with pan juices and wine. Fresh thyme is scattered on top, which gives the gratin and earthy flavor. It is not an elegant dish, but it is very tasty.Plus: Ultimate Holiday Guide Delicious, Quick Side Dishes
The potatoes can be prepared 4 hours ahead. Cover and reheat in a 325° oven.
When Lydie Marshall doesn't have any fat or pan juices in her refrigerator, she brings a jar to her butcher, who roasts chickens on a spit, and he fills it with fat and juices. If you're not a regular customer, you might have to buy a chicken, too, the first time.