4 large potatoes - peeled and thinly sliced
2 small tomatoes - peeled and thinly sliced
1 small onion - thinly sliced
30 g butter - cut into thin pieces
freshly ground pepper
1/2 cup milk
1/2 cup cream
1/2 cup chicken stock
1 cup of grated cheddar cheese
What you do
Preheat oven to 180 C
Brush ovenproof dish with melted butter or oil
Layer the potato, tomato and onion in dish finishing with a potato layer
Dab each of the layers with pieces of butter and sprinkle with pepper to taste
Combine milk, cream and stock and pour over layered potato
Top with cheese and dab with any remaining butter
Bake for 1 hour and 30 minutes or until the potato is tender and golden brown
Then dig into ooey gooey potato perfection