Potato Tomato Gratin

Ingredients

• butter (for the dish)
• 1 Garlic clove
• 6 large tomatoes
• 800 g waxy potatoes
• 2 Eggs
• 350 ml heavy cream
• 150 g freshly grated cheese (e.g., Gouda)
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with both top and bottom heating. Grease a baking dish with butter and rub it with a peeled garlic clove.

2. 2.

   Blanch the tomatoes, cool them in cold water, peel, quarter, seed, and cut crosswise into halves. Peel, wash, thinly slice or shave the potatoes and layer them in a brick‑like pattern with the tomatoes in the prepared dish. Whisk together the cream, eggs, chopped parsley, and cheese; season with salt, pepper, and nutmeg, then pour over the vegetables.

3. 3.

   Bake in the preheated oven for about 40 minutes until golden brown. Serve the finished gratin garnished with fresh parsley leaves.