Preparation time: 45 mins Cooking time: 1 hour 55 mins Serves 8
Melted butter, to grease 200g gruyere, coarsely grated 100g parmesan, finely grated 500ml double cream 300ml vegetable stock Sea-salt flakes and freshly ground black pepper, to season 1.5kg large potatoes, thinly sliced 8 eschalots, thinly sliced
3 cloves garlic, finely chopped
3 sprigs thyme, leaves picked 80g walnuts, roughly chopped 650g ripe mixed tomatoes (large and cherry-sized), thickly sliced / cup dried breadcrumbs Extra 20g walnuts, roughly chopped Extra 5 sprigs thyme 20g butter, chopped
1 Preheat oven to 180Â°C. Generously grease a large, deep ovenproof dish with melted butter.
2 In a large bowl, mix gruyere and all but 2 Tbsp of the parmesan. Set aside. In a large jug, combine cream and stock. Season.
3 Layer potatoes, eschalots, garlic, thyme, cheese mixture and walnuts. Drizzle with a little of the cream mixture. Repeat layering and drizzling. When you’ve layered Y2 of the ingredients, top with Y2 of the tomatoes. Continue layering, finishing with the last of the cream mixture. Top with remaining tomatoes. Sprinkle with breadcrumbs, extra walnuts, extra thyme, remaining parmesan and butter. Cover with foil.
4 Bake for 1 hour 15 minutes. Remove foil and bake for a further 40 minutes or until golden and crispy on top. Set aside to rest for 15 minutes. Serve.