Potato and Tomato Gratin
We like to used different spice blends to make this potato and tomato gratin. It is really good with tex-mex spices and or Trinidad curry.
Ingredients
- 1kg/2lbs firm tomatoes
- 1kg/2lbs new potatoes
- 6 garlic cloves, chopped
- Salt, pepper
- 1 ½ Tbsp Little Italy spices
- ½ cup virgin olive oil
Method
- 1
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2
Heat the oven to 425ºF.
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3
Cut the tomatoes and potatoes in 1cm (⅓ inch) thick slices.
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4
Pour and spread half the oil into an oven proof dish.
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5
Spread half the potatoes, half the tomatoes, garlic and spices in the dish – salt and pepper.
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6
Repeat with the remaining ingredients. Pour the remaining olive oil and enough water to cover the second layer of potatoes.
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7
Place the dish in the oven and cook for ½ hour at 425ºF.
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8
Reduce the oven to 375ºF for another 20 to 30 minutes until the liquid has evaporated and the potatoes are tender.
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9
Let rest for 20 minutes before serving or serve at room temperature.
