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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