Potato, Onion and Tomato Gratin

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

Working on a computer all day has definitely messed with my girlfriend's
view of reality. We had just placed our lunch order, and as our waitress
walked away, she slipped in a wet spot on the floor. "How about that?"
Amy observed dryly. "Our server is down."

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             TODAY'S RECIPE
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I don't believe I've ever eaten a potato I didn't like, and this dish is
no exception. Although this version is low in fat, you can reduce it
even further by using low-fat cheeses, or by eliminating the cheeses
entirely. It tastes great either way. The cream in the traditional
gratin recipe is substituted by wine (my preference) or stock. Mix and
match the ingredients to suit your taste and your diet.

Potato, Onion and Tomato Gratin

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 to 6.
Received on Tue Aug 19 19:03:35 2008