This big, beautiful gratin of caramelised tomatoes and potatoes with onions and herbs doesn't need butter, cream or cheese. (Hang on, that's Baking Good, not Bad).
Okay team, please slice the potatoes 5mm thick, not 5cm. About quarter-inch in oldie terms. I have corrected this online (thanks for the alert!) but the recipe in your emails will still say 5cm. Thanks, J
Hi Lynn, I'd assemble it all but without the last addition of water/stock, in case the potatoes absorb it all. Wrap tightly, and it should survive as long as the spuds are coated in olive oil. Otherwise cook under foil for one hour, then cool it off, fridge it, and do the last half hour uncovered when you need.
Thank you, Jill. The dish was prepared to your method and was a big hit accompanying slow cooked lamp shanks. Moving along, your 'adult fish fingers' recipe from a couple weeks ago has become a 'go to'. In addition to your recipes, I hang out for your commentary that adds another dimension to preparing and enjoying food - and sets the scene for good times around the table.
Okay team, please slice the potatoes 5mm thick, not 5cm. About quarter-inch in oldie terms. I have corrected this online (thanks for the alert!) but the recipe in your emails will still say 5cm. Thanks, J
There’s a community garden opposite the old Gazebo in EBRd. Maybe rosemary there. I’ll be test driving this soon.
Love that appellation. Thanks.
I’m so impressed by Terry’s sleuthing …and relieved because I have done the same.
Once Rosemary is established though, it does well in a pot!
Are you both fans of Seville Orange marmalade?
It’s a joy to have on toast.
Strangely addictive and so delicious
If so I would love to get some to you at some stage.
I can send it to your agent
Thanks for the lovely recipe
Deb
Okay to make in advance - in the fridge until time to cook? Suggestions please and thank you.
Hi Lynn, I'd assemble it all but without the last addition of water/stock, in case the potatoes absorb it all. Wrap tightly, and it should survive as long as the spuds are coated in olive oil. Otherwise cook under foil for one hour, then cool it off, fridge it, and do the last half hour uncovered when you need.
Thank you, Jill. The dish was prepared to your method and was a big hit accompanying slow cooked lamp shanks. Moving along, your 'adult fish fingers' recipe from a couple weeks ago has become a 'go to'. In addition to your recipes, I hang out for your commentary that adds another dimension to preparing and enjoying food - and sets the scene for good times around the table.