- a few knobs of butter, plus extra for greasing
Butter is a dairy product made from separating whole milk or cream into fat and…
- 4-5 thyme sprigs
- 200g gruyère, grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 100g parmesan (or vegetarian alternative), finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 500ml pot double cream
- 300ml vegetable or chicken stock
- 1½ kg large potatoes, thinly sliced (on a mandolin if you have one)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 8 round shallots or 4 banana shallots, thinly sliced
- 3 fat garlic cloves, finely chopped
- 100g walnuts, chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 650g mixed tomatoes, sliced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 5 tbsp dried breadcrumbs
Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you’ve layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.