Tomato & Creamy Potato Slices



  • 4 potatoes
  • 2 tomatoes
  • 5~6 cherry tomatoes
  • 6~8 yellow cherry tomatoes
  • 200 ml cream
  • Butter
  • Olive oil
  • Fresh thyme
  • Salt
  • Black pepper


Preheat the oven at 180 degrees. Peel the skin of the potatoes. Slice into round and thin slices with a sharp knife.

Pour the cream into a wide, flat bowl. Add salt and pepper and beat with a wire whisk. Brush butter on the glass baking dish.

Cover the potato slices with cream and arrange them side by side in a greased baking dish, slightly overlapping. Wash and dry the tomatoes.

Slice large tomatoes into rounds. Cut the cherry tomatoes in half. Put it in a bowl, drizzle olive oil on it and sprinkle with salt and pepper.

Mix it well. Arrange the tomato slices over the potatoes. Place the bowl in the hot oven and cook until the tomatoes are well browned. Garnish with fresh thyme sprigs and serve.

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