| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Christian | 1 | servings | |
INGREDIENTS
| 1 | ts | (5 ml) olive oil |
| 1 | lb | (450 g) potatoes; peeled if desired, and thinly sliced |
| 1 | md | Onion; thinly sliced |
| 1/2 | ts | (2.5 ml) dried thyme leaves |
| Salt and freshly ground black pepper to taste | ||
| Grating of fresh nutmeg | ||
| 1/2 | lb | (225 g) fresh ripe tomatoes; thinly sliced |
| 1/2 | c | (125 ml) dry white wine; or chicken or vegetable stock |
| 1/2 | c | (125 ml) goat cheese; crumbled, or cheese of your choice |
| 1 | tb | (15 ml) grated Parmesan cheese |
INSTRUCTIONS
Coat a 10 inch (25 cm) gratin or baking dish with the olive oil. Layer half the potatoes in the dish, followed by half the onions. Season with the thyme, nutmeg, salt, and pepper, then cover with half the tomatoes. Repeat. Add the wine or stock to the dish, and sprinkle the top with the goat cheese and Parmesan. Bake uncovered at 400F (200C) for about 45 minutes, or until the potatoes are tender and all of the liquid is absorbed. Serves 4. Liz C. Posted by Elizabeth Christian to the Fidonet Recipes echo 7-98 Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Jan 30, 99, converted by MM_Buster v2.0l.
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