Provencal Potato Gratin Recipe | Food Network UK

Ingredients

• 4 large cloves garlic, smashed
• 3 tbsp extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, sliced
• 1 red pepper, peeled, seeded and diced
• Salt and freshly ground black pepper
• 65ml dry white vermouth
• 900g waxy potatoes (about 4 to 5), peeled
• 250ml water
• 50g chopped fresh basil leaves
• 450g plum tomatoes
• 35g freshly grated Parmesan or vegetarian alternative