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Potatoes and tomatoes au gratin

Author: Les Cultures de chez nous
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Gratin de pommes de terre et de tomates
Preparation 15
Baking 30
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 2 to 3 Yukon potatoes
  • 2 tomatoes
  • 1/2 package (1 1/2 cup) of sliced leeks
  • 15 ml (1 tablespoon) of butter
  • 1 to 2 garlic cloves
  • 1/2 package (1 1/2 cup) of sliced leeks
  • Salt and pepper
  • 1 ml (1/4 teaspoon) of dried thyme
  • 1 ml (1/4 teaspoon) of dried oregano
  • 15 ml (1 tablespoon) of olive oil
  • 50 gr (2 oz) of gouda cheese
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Preparation

  • In a pan, brown leeks into butter. Set aside.
  • Wash potatoes and cool unpeeled for 20 to 25 minutes then cool down. Meanwhile, heat oven at 200 ºC (400 ºF). Peel and slice potatoes into rings. Slice tomatoes. Peel and mince grlic.
  • Set potato rings and leeks in the gratin plate, salt and spread with thyme. Set tomatoes slices over all and garlic. Season with salt, pepper and oregano. Add a bit of oil.
  • Cover plate and oven bake for 20 minutes. Remove lid, spray plate with grated cheese and set back in the oven for 10 minutes.

Chef's notes