Tomaten-Kartoffelgratin

Ingredients

• 800 g potatoes (medium firm variety)
• 5 tomatoes
• 2 tsp thyme
• Salt
• pepper (from grinder)
• 2 tbsp parmesan
• olive oil

Instructions

1. 1.

   Wash the potatoes and cook them with skins on for about 20 minutes until almost tender. Let cool slightly, peel, and slice into 0.5 cm thick rounds. Grease a fire‑proof baking dish with 2–3 tbsp olive oil. Wash the tomatoes and cut into thin slices. Layer the tomato and potato slices in a brick‑like pattern in the dish.