Gratin with potatoes, various types of tomatoes, graviera cheese, and herbs

INGREDIENTS (serves 8 people)

300 g STAMOU Greek graviera
1.2 kg potatoes, thinly sliced (using a mandoline if possible)
700 g tomatoes (various sizes), sliced
2 tbsp butter, plus a small amount to butter a deep rectangular oven-proof dish
250 ml cream
300 ml vegetable broth
3 tbsp fresh herbs mix (thyme, oregano, rosemary) plus extra thyme for the top
100 g coarsely crushed walnuts
3 tbsp crushed rusk or lightly-toasted breadcrumbs

METHOD

Coarsely grate the graviera cheese.
Place the grated cheese, walnuts, herbs, salt and pepper in a deep bowl.
Butter the ovenproof dish and begin spreading the potato slices in layers. Between each layer, sprinkle 2 – 3 tablespoons of the cheese mixture and 2 tablespoons of cream.
When you have covered almost half of the depth of the dish, spread half of the tomato slices, season with salt and pepper, and then continue layering the remaining potato slices and cheese mixture, leaving enough cheese for the top.
Finish with a layer of the remaining tomato slices.

Watch the video for the recipe here

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