Tomato Gratin

Ingredients

• 18 small tomatoes
• 250 g cooked potatoes
• 2 Zucchini
• 350 g heavy cream
• Salt
• mixed pepper
• nutmeg
• 0.5 tsp Sugar
• 125 g grated Gruyère cheese
• 1 tbsp chopped parsley

Instructions

1. 1.

   Parboil the tomatoes in boiling water for a few seconds, then shock them with cold water and peel.

2. 2.

   Peel the potatoes, wash the zucchini, slice both into rounds and layer two-thirds of them in a greased baking dish.

3. 3.

   Season the cream with salt, pepper, sugar, and nutmeg; pour half over the slices. Arrange tomatoes on top, distribute remaining zucchini and potato slices between layers, and sprinkle with cheese.

4. 4.

   Spread the remaining cream over the top.

5. 5.

   Bake in a preheated oven at 180°C (Oven + fan) for about 30 minutes until golden brown.

6. 6.

   Sprinkle freshly chopped parsley before serving.