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.
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.
© 1976 Josceline Dimbleby. All rights reserved.