Tomatoes and Potatoes with Cream and Garlic

Name: Tomatoes and Potatoes with Cream and Garlic
Ingredients: salt, black pepper; 1 lb potatoes – peeled and boiled in salted water (450 g); 1–1½ lb tomatoes (450–700 g); ½ pint single cream (275 ml); parsley to decorate; butter; 1 dessertspoon oregano or thyme; 2 cloves garlic – crushed

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

Apart from its creamy and delicious flavour this dish is useful as you do not need to serve a second vegetable, and because it is cooked in a casserole dish it can be made in advance and kept warm. It goes best with roast or fried meat or chicken, and is ideal with grilled or baked fish.

Ingredients

1 lb potatoes – peeled and boiled in salted water (450 g)
1–1½ lb

Side dish
Vegetarian
Gluten-free

Method

Slice the boiled potatoes across into medium-sized slices. Pour boiling water over the tomatoes, and then put them in cold water and peel off the skins. Slice fairly thickly. In a casserole dish put a layer of potatoes, a little crushed garlic, a dot or two of butter, a sprinkling of salt and pepper, a layer of tomatoes, a sprinkling of herbs and so on until the ingredients are used up ending w