Provencal Potato Gratin

Preheat oven to 350

2 large garlic cloves
Olive Oil
1 Medium onion, sliced
1 red bell pepper, seeded and diced
1/4c white wine
5-6 yukon gold potatoes
1 cup water
1/2 cup chopped fresh basil
4 tomatoes on the vine
salt and pepper
Handful of fresh parmesan
Handful of fresh breadcrumbs
Drizzle Olive Oil in the bottom of an 8 x 8 baking dish
Heat a pan on the stove with olive oil
Add the garlic, onions and bell peppers, salt and pepper - cook for 5-7 minutes until tender. While the first round of stuff cooks, peel your potatoes and slice thinly. Add the white wine and let it cook down for about 3 more minutes. Add the potatoes, with a little more salt and pepper. Add the water and bring to a boil, stiring often until the juices start to thicken a little. Add the basil and give it one more good stir. Pour the mix into your baking dish and distribute evenly. Slice your tomatoes like you would for a sandwich and line up across the potatoes in the baking dish. Season with salt and pepper, drizzle with olive oil and put it in the oven. Let the potatoes bake for 90 minutes. After 90 minutes, pull it out, add the cheese and breadcrumbs. Bump the heat up to 375 and cook for another 20 minutes.