Categories: June

Ingredients

• 450g large ripe tomatoes
• 1 clove garlic
• 30g butter
• 900g large new potatoes or red potatoes, peeled and thinly sliced
• 15g fresh basil leaves, torn or shredded
• 284ml carton double cream
• 2 tbsp fresh white breadcrumbs
• 30g Parmesan, fresh grated

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Skin the tomatoes by spearing them on a fork and dipping them in boiling water for 30-60 seconds. Peel, drain well, then slice fairly thinly.

2. Take a 1.5-litre gratin dish about 5-6cm deep. Rub with cut garlic (for a stronger flavour, chop the garlic finely and scatter over the base of the dish after greasing). Then grease the dish with half the butter.

3. Layer the potatoes and tomatoes in the dish, scattering the basil and seasoning well between the layers. Pour in the cream. Cover with foil and cook for 45 minutes, or until the potatoes are bubbling and almost tender.
4. Uncover and scatter over the breadcrumbs and Parmesan, then dot with the remaining butter. Cook, uncovered, for another 40-45 minutes or until the potatoes are meltingly tender. Let it rest out of the oven for 5-10 minutes before garnishing with fresh basil and serving.

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