1 lb (450 g) onions, chopped
1 stick (8 tbsp) 4 oz (112 g) butter
1 1/2 lb (700 g) potatoes, cut into long shapes
1 pt (600 ml) white vegetable stock
Salt and pepper to taste
Bouquet garni
1 clove of garlic, crushed
4 tomatoes, sliced
2 cups (4 oz) 120g white breadcrumbs
1 stick (8 tbsp) 4 oz (112 g) butter
1 1/2 lb (700 g) potatoes, cut into long shapes
1 pt (600 ml) white vegetable stock
Salt and pepper to taste
Bouquet garni
1 clove of garlic, crushed
4 tomatoes, sliced
2 cups (4 oz) 120g white breadcrumbs
method
1. Saute the chopped onion in the butter until transparent but not browned.
2. Slice the potatoes lengthwise and arrange over the onions.
3. Pour the stock over, to come about halfway up the potatoes.
4. Season with salt and pepper, add the bouquet garni and crushed garlic.
5. Top each potato piece with a slice of deseeded tomato.
6. Bring to a gentle simmer, cover and cook for about 15 minutes until tender.
7. Remove the lid and sprinkle the breadcrumbs over the top of the mixture.
8. Brown under a hot grill.
2. Slice the potatoes lengthwise and arrange over the onions.
3. Pour the stock over, to come about halfway up the potatoes.
4. Season with salt and pepper, add the bouquet garni and crushed garlic.
5. Top each potato piece with a slice of deseeded tomato.
6. Bring to a gentle simmer, cover and cook for about 15 minutes until tender.
7. Remove the lid and sprinkle the breadcrumbs over the top of the mixture.
8. Brown under a hot grill.
serving amount
serves 6
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