Golden Layered Potato & Tomato Hors d'Oeuvre
"Indulge in an elegant symphony of tender golden potatoes and sun-ripened tomatoes, blanketed in a decadent cream sauce and a shimmering crust of melted Dutch cheese."
Instructions
Wash the potatoes thoroughly, keeping the skins on. Place them in a pot, cover with cold water, and bring to a gentle boil. Cook until just tender when pierced with a knife, taking care not to overcook.
Drain the potatoes and allow them to cool slightly. Peel off the skins, then slice the potatoes into 2–3 cm thick rounds. Slice the tomatoes into similar-sized rounds for even layering.
Preheat the oven to 400°F (200°C). Lightly grease a round, oven-safe baking dish with 1–2 tablespoons of melted butter.
Arrange a layer of potato slices in the prepared dish, followed by a layer of tomato slices. Season lightly with salt and black pepper. Repeat the layers, finishing with a final layer of potatoes on top.
Pour the white sauce evenly over the layered vegetables, ensuring it reaches the edges. Sprinkle generously with grated Dutch cheese.
Bake uncovered for about 30 minutes, or until the sauce is bubbling and the cheese is fully melted and lightly golden on top.
Remove from the oven and let rest for a few minutes. Garnish with chopped parsley and serve warm directly from the baking dish.