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By Lucy Madden
Published 2015
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.
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.