Potato, Onion and Tomato Gratin 1 tsp (5 ml) olive oil 1 lb (450 g) potatoes, peeled if desired, and thinly sliced 1 medium onion, thinly sliced 1/2 tsp (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 cup (125 ml) dry white wine, or chicken or vegetable stock 1/2 cup (125 ml) goat cheese, crumbled, or cheese of your choice 1 Tbs (15 ml) grated Parmesan cheese 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 to 6. No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.6.6/1625 - Release Date: 8/21/2008 6:04 AM [Non-text portions of this message have been removed]
