Mediterranean potato, tomato and goat's cheese gratin from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 77) by Diana Henry

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Notes about this recipe

  • Zosia on January 18, 2015

    Reminiscent of a lasagne made with potatoes in place of pasta but much lighter and very flavourful. I used roasted cherry tomatoes in place of fresh, and mozzarella cheese. I'm looking forward to making this in the summer with garden fresh vegetables.

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