Tomatoes and Potatoes with Cream and Garlic

Preparation info
    • Difficulty


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.


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


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