Potato Gratin with Tomatoes

Ingredients

• 800 g waxy potatoes
• 6 tomatoes
• 125 g mozzarella
• 1 tsp butter (for greasing the dish)
• 250 ml vegetable broth
• 150 ml heavy cream (at least 30% fat content)
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 tbsp chopped parsley (to sprinkle)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Peel, wash, and slice the potatoes into thin rounds. Wash the tomatoes, remove the stem ends, and slice them very thinly together with the mozzarella.

2. 2.

   Grease a fireproof baking dish with butter and layer the potato and tomato slices alternately in a brick-like pattern. Mix the vegetable broth with the cream, pour over the layers, season with salt, pepper, and nutmeg, then top the gratin with the mozzarella slices. Bake in the preheated oven for about 40 minutes until golden brown. Serve garnished with parsley.