2 lbs of medium, slicing tomatoes, cut into 1/2" slices
2 lbs medium red or other waxy pototoes, scrubbed but not peeled
1 garlic clove
1/2 c. fine dry bread crumbs
1/4 c. chopped fresh basil
1.5 tsp. fresh thyme
You need a 3 qt oven safe gratin dish (not glass)
Preheat oven to 425.
Oil a shallow baking pan and place tomato slices on pan. Salt & pepper to taste. Roast tomato slices for about 20 minutes (just until tender)
Slice potatoes 1/4" thick and coat with oil
Place on shallow baking pan, salt & pepper to taste, roast for about 16 minutes or until fork tender
Mince garlic and mash with a pinch of salt. Mix paste with crumbs, basil, thyme, 3 tbls of oil, 1/4 tsp pepper & salt to taste
Preheat broiler (you're all done roasting at this point)
Arrange tomato & potato slices in gratin pain in a single layer with overlapping edges, if there are any tomato juices pour them over the slices.
Cover with bread crumb mix & broil 6 inches from the head for about 2 minutes or until crumbs are brown.
Will server 4 - 6
You can make this up to the point of broiling about 1 hour ahead of time but don't try to store it overnight since the tomatoes & potatoes will get soggy.