Baked tomato, gruyère & potato gratin
Layer up sliced potatoes and tomatoes with a cheesy, creamy sauce, then top with walnuts and breadcrumbs for a vegetarian bake
Ingreadient :
- a few knobs of butter, plus extra for greasing
- 4-5 thyme sprigs
- 200g gruyère, grated
- 100g parmesan (or vegetarian alternative), finely grated
- 500ml pot double cream
- 300ml vegetable or chicken stock
- 1 ½kg large potatoes, thinly sliced (on a mandolin if you have one)
- 8 round shallots or 4 banana shallots, thinly sliced
- 3 fat garlic cloves, finely chopped
- 100g walnuts, chopped
- 650g mixed tomatoes, sliced
- 5 tbsp dried breadcrumbs
Direction :
- a few knobs of butter, plus extra for greasing
- 4-5 thyme sprigs
- 200g gruyère, grated
- 100g parmesan (or vegetarian alternative), finely grated
- 500ml pot double cream
- 300ml vegetable or chicken stock
- 1 ½kg large potatoes, thinly sliced (on a mandolin if you have one)
- 8 round shallots or 4 banana shallots, thinly sliced
- 3 fat garlic cloves, finely chopped
- 100g walnuts, chopped
- 650g mixed tomatoes, sliced
- 5 tbsp dried breadcrumbs
