POTATOES PROVENCALE

4 tbsps. olive oil
l med. onion, chopped fine
l garlic clove, minced
l tbsps. herbes de Provence
l/4 tsp. sugar
6 plum tomatoes, chopped
l beef bouillion cube if desired
l/4 cup Nicoise or other brine cured black olives, pitted and chopped
2 russett potatoes about l lb. total scurbbed
3 ozs. fresh milk goat cheese crumbled (about 3/4 cup)
2 tbsps. chopped fresh parsley
Preheat oven 375. Coat bottom and sides of an llx8″ gratin dish ( 6 cups) or other shallow baking dish with l tbsps. oil. In heavy skillet cook onion in 2 tbsps. oil over mod. low heat, stirring until softened. Add garlic and cook stirring l min. Add herbes, sugar, tomatoes, bouillion cube and s&p to taste. Cook mixture covered stirring occasionally 20 mins. and stir in olives. Cut potatoes crosswise intol/8″ thick slices and arrange one third in baking dish. Spread half of tomato mixture over potatoes and top with half of goat cheese. Continue layering potatoes, tomato mixture and goat cheese in same manner ending with potatoes. Drizzzle remaining tbsps. oil over gratin and bake covered with foil in middle of oven 40 mins. Remove foil and bake gratin 20 to 30 mins. more or until taters are very tender. Sprinile gratin with parsley.
Serves 4 Gourmet Dec. l996