potato, onion, tomato gratin   serves 4 1 teaspoon olive oil 1 lb (450g ) potatoes, peeled and thinly sliced 1 onion, thinly sliced leaves from 2 thyme sprigs ½ lb ( 225g) tomatoes, skinned and thinly sliced ½ cup (125ml) dry white wine or broth ½ cup (125ml) goat cheese, crumbled 1 tablespoon freshly grated Parmesan cheese salt & pepper nutmeg 1. Grease a gratin or baking dish with olive oil. 2. Layer half the potatoes in the dish, followed by half the onions. Season with thyme, freshly grated nutmeg, salt and pepper. 3. Next cover with half the tomatoes and repeat number 2, finishing off with the rest of the tomatoes. 4. Add the wine or broth and sprinkle the top with goat cheese and Parmesan. Bake uncovered at 400°F ( 200° C) until the potatoes are tender and all of the liquid is absorbed. back