Tomatoes and Potatoes with Cream and Garlic

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 tomatoes (450–700 g)
  • 2 cloves garlic – crushed
  • 1 dessertspoon oregano or thyme
  • ½ pint single cream (275 ml)
  • butter
  • salt, black pepper
  • parsley to decorate

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 with a layer of tomatoes. Pour the cream over the vegetables. Cover the dish and cook in the centre of a medium oven Gas 4 (350°F/180°C) for about half an hour. Before serving sprinkle some chopped parsley over the top.

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