Mediterranean Potato Gratin with Olives and Lemon

A really different gratin with lots of flavour!  I used Gruyere cheese instead of the Comte cheese.

3 lbs (1.5 kg) thinly sliced red potatoes (unpeeled)
2 tbsp olive oil
2 cups sliced onions
2 cups cherry tomatoes, halved and seeded
1 tsp herbes de Provence
1 tbsp chopped garlic
1 cup chicken stock
1 cup coarsely chopped black olives
1 tsp grated lemon rind
salt and freshly ground pepper
1 cup Comte Cheese
1 tbsp butter

1. Preheat oven to 375F.
2. Place potatoes in cold salted water and bring to a boil.  Boil for 5 minutes or until tender, and drain well.  Reserve.
3. Heat oil in a skillet over medium heat.  Add onions and saute for 2 minutes or until limp.  Add tomatoes, herbes de Provence and garlic and cook another 5 minutes.  Stir in chicken stock, olives and lemon rind and bring to a simmer.  Simmer for 1 minute to combine flavours and season with salt and pepper to taste.
4. Oil a 9 inch ovenproof gratin dish.  Place one-third of potatoes on base, season with salt and pepper, cover with half of sauce, top with another one-third of potatoes, then remaining sauce and finish with remaining one-third potatoes.  Sprinkle top with cheese and dot with butter. Bake for 30 minutes or until sauce is bubbling and cheese is slightly browned.

Serves 6 to 8