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3/4 lb. ripe tomatoes
l/2 lb. bacon, cut into l” pieces
2 tbsps. unsalted butter
l-l/2 lbs. potatoes, peeled & cut into thin rounds
l tbsps. thyme
l/2 bay leaf, crumbled
l tbsps. minced onion
l-l/2 cups chicken stock
Preheat oven 400. Cut an X into bottom of each tomato, drop into
boiling water l5 secs. and peel. Cut tomatoes into small cubes,
reserving liquid. Cook bacon & onion until brown. Butter an 8″ oval
gratin pan. Spread about l/3 of the potatoes over pan. Sprinkle
l/3 bacon on top, followed by some of the thyme, bayleaf, s&p. Dot
some of the butter on top. Make two more layers in the same way.
Pour the reserved tomato juice & chicken stock into the dish. Bake
in preheated oven for l-l/4 to l-l/2 hrs.
Serves 4-6.

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