Potatoes Baked with Cheese and Olive Oil

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Fruity and pungent olive oil makes this dish. As far as the cheese is concerned, experiment with what you have at hand. I have used ricotta, Gruyère, but mostly just Cheddar. Accompanied by a salad and a piece of crusty bread to absorb the last traces of oil, anything else would be superfluous.


  • 2 lb (900 g) potatoes, peeled and thinly sliced
  • 1 lb (450 g) tomatoes, sliced
  • 2 medium onions, thinly sliced
  • 4 oz (110 g) cheese, grated
  • Sea salt and freshly ground black pepper
  • Fresh thyme
  • 3 fl oz (75 ml) olive oil


Layer the potato slices in an oiled gratin dish with the sliced tomatoes and onions. Sprinkle as you go with the cheese, seasoning and thyme.

Pour over the olive oil and bake, covered, in a moderate to hot oven for 45 minutes or until the potatoes are cooked.

Chefs at the Travellers’ Club in Paris thought highly enough of their potatoes to serve them stuffed with truffles and shrimps and named after the distinctly un-potato-like dancer, ‘La Belle’ Otero.

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