A fragrant, delicious dish of layered slices of potato and tomatoe scented with thyme.
6 medium tomatoes
8 medium potatoes
1 tablespoon butter
2 tablespoon fresh thyme
1 bay leaf, crumbled
Salt and freshly ground pepper
Dunk tomatoes in boiling water for 10 seconds, and then peel off skin. Cut tomatoes in half, squeeze to remove seeds, slice thinly and set aside. Peel potatoes, and slice thinly. Set oven at 22oC (425oF), and lightly butter a flameproof and ovenproof baking dish and layer with potatoes.
Layer with slices of tomato, thyme, bay leaf, salt and pepper. Cover with a layer of potatoes and repeat, finishing with a final layer of potatoes. Dob any remaining butter on top. Pour boiling water into the dish until it comes halfway up the sides.