1 tsp (5 ml) olive oil
1 lb (450 g) potatoes, peeled if desired, and thinly sliced
1 medium onion, thinly sliced
1/2 tsp (2.5 ml) dried thyme leaves
Salt and freshly ground black pepper to taste
Grating of fresh nutmeg
1/2 lb (225 g) fresh ripe tomatoes, thinly sliced
1/2 cup (125 ml) dry white wine, or chicken or vegetable stock
1/2 cup (125 ml) goat cheese, crumbled, or cheese of your choice
1 Tbs (15 ml) grated Parmesan cheese
Coat a 10 inch (25 cm) gratin or baking dish with the olive oil. Layer half
the potatoes in the dish, followed by half the onions. Season with the
thyme, nutmeg, salt, and pepper, then cover with half the tomatoes.
Repeat.
Add the wine or stock to the dish, and sprinkle the top with the goat
cheese and Parmesan. Bake uncovered at 400F (200C) for about 45 minutes, or
until the potatoes are tender and all of the liquid is absorbed. Serves 4.