Potato Tomato Casserole

Ingredients

• 5 tomatoes
• 3 onions
• 150 g Gouda cheese (chunky)
• 0.5 bunch Parsley
• 600 g waxy potatoes
• 1 tbsp butter
• 400 ml Vegetable broth
• Salt
• Pepper
• 50 g breakfast bacon (slices)

Instructions

1. 1.

   Clean, wash and slice tomatoes thinly. Peel potatoes and cut into very thin slices or shave. Boil in salted water for about 10 minutes over medium heat, then drain and let sit.

2. 2.

   Peel onions and dice finely. Grate Gouda roughly. Wash parsley, shake dry, pluck leaves and chop. Grease a round baking dish (26 cm diameter) with butter and sprinkle onions inside. Layer potatoes and tomatoes in a brick‑like pattern, pressing lightly by hand.

3. 3.

   Season broth with salt and pepper and pour over the layers. Bake on medium rack at 200°C (180°C fan; gas level 3) for 20–25 minutes. Then sprinkle cheese and top with bacon slices.

4. 4.

   Increase temperature to 225 °C (200 °C fan; gas 3‑4) and bake the casserole another 10–15 minutes until golden brown. Remove, garnish with parsley, and serve.