Potato, tomato and cheese gratin

I adapted this recipe from one on WorldWide Recipes. I used goat’s cheese but you could use any other tasty soft cheese — Reblochon for example. It makes a good, simple vegetarian main course, served with green veg or a salad.

500 g potatoes, thinly sliced and peeled or not as you like
1 onion, thinly sliced
3-4 ripe tomatoes, sliced
125 ml white wine or stock
about 150 g of goat’s cheese, or other soft cheese of your choice, diced or crumbled
2 tbs Parmesan, grated
thyme or oregano
salt and pepper
olive oil

Preheat the oven to 200C. Lightly oil a gratin dish. Spread out half the potatoes, then half the onions. Season to taste with thyme, nutmeg and salt and pepper. Add half the tomatoes, then sprinkle over half the cheese. Repeat the layers, then pour over the wine or stock. Sprinkle generously with Parmesan and then bake for about 45 minutes, until the potatoes are cooked.

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