- 40g butter
- 12 sprigs of thyme
- 1 handful of cherry tomatoes, halved
- 400g waxy potatoes, peeled and thinly sliced
- 2 tbsp olive oil
- 160g gruyere cheese, grated
- ½ tsp pepper, pestle-ground
- Fleur de sel
Melt the butter in a medium ovenproof pan on a medium heat. Add thyme and tomatoes to the pan. Place the potato slices with oil, gruyere, pepper and salt in a bowl and mix well. Spread the potato mixture on the tomatoes and bake in the oven on Hot Air 200 °C for 45 minutes. To serve, cut into segments.
Goes well with a sour-cream sauce and a crisp rocket salad.
45 minutes | Hot Air 200 °C