Prepare: Chop tomatoes. Stir in oil and garlic. Mix spices, season tomatoes with half, put the rest aside. Cut or slice the potatoes into thin slices.
Layer: Place half of the potatoes on the greased bottom of the baking pan. Spread half of the tomatoes evenly on top. Place remaining potatoes and cheese slices on top like a brick, sprinkle remaining herb mixture on top. Put the rest of the tomatoes on top. Sprinkle with butter or margarine flakes, cover with aluminum foil.
Bake and gratinate: 40 minutes in the lower half of the oven heated to 200 °C. Remove from oven, increase temperature to 230 °C. Take out, increase temperature to 230 °C, remove foil, gratinate for 10-15 min. in the upper half of the oven.
Tip: Use only a small can of tomatoes (approx. 400 g) and sprinkle with 2 fresh diced tomatoes.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you always have everything on hand!
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