Potato, Onion and Tomato Gratin

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                            FOOD FUNNY
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I'm sure this isn't a true food funny, but I bet Rosemary Zwick wishes it were:

I bought some bread, eggs and milk from the grocery store. After paying
for the items I counted my change. Then I went back to the cashier and
said "Hey, you gave me the wrong change."

She replied "Madam, you stepped away from the counter. We don't make
corrections after you leave. There's nothing I can do about it now.
That's the policy of this store."

I replied "Well, okay. Just thought you'd like to know you gave me
twenty dollars too much."

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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 replaced 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 15-oz (425 g) can tomatoes, drained and coarsely chopped
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.
Received on Wed Jan 27 00:07:24 2010