Tomatoes
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Waters, Alice
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Scalloped Potatoes and Tomatoes

"The little rascals [tomatoes] aren't known as love apples for nothin'."
~ Lee Bailey

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Tomatoes and Potatoes for Sale at Street Stall,
Johannesburg, Gauteng, South Africa
Photographic Print
I'Anson, Richard
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Scalloped Potatoes and Tomatoes
Tomatoes: A Country Garden Cookbook
by Jesse Ziff Cool, 1994, Collins Publishers San Francisco

"This recipe addresses the deep need for simple, nurturing old-fashioned
mother food’ that exists in many of us, especially me." (Me, too! MG)

1 1/2 to 2 pounds boiling potatoes, preferably
new potatoes or yellow Finns
1 to 1 1/2 pounds ripe tomatoes
1 medium yellow onion
1 stick unsalted butter
2/3 cup unbleached white flour
Salt and freshly ground black pepper, to taste
1 1/2 to 2 cups milk, enough to cover
potatoes and cheese
1 to 1 1/2 cups grated white cheddar cheese
Paprika

Preheat the oven to 375 degrees F.
Do not peel potatoes. Slice the potatoes very thin and place in a bowl. Peel and seed the tomatoes and cut them into approximately 1/8-inch-thick slices. Set aside on a plate. Slice the onion very thin and place in a bowl.
Butter a deep, 3-quart baking dish. In assembling this dish, there should be
at least 3 layers of everything. Start by covering the bottom of the dish with
a thick layer of the potatoes. Top this with a single layer of tomatoes and a
handful of onions. Sprinkle liberally with flour, salt and pepper. Dot generously with butter and begin layering again, starting with the potatoes,
until you get within 1 inch of the top. Make the last layer tomatoes.
Pour enough milk over the dish to just cover all the ingredients. Top with
grated cheese and sprinkle with paprika.
Baking time will depend upon the size and shape of your baking dish. Place
a pan beneath the baking dish just in case it bubbles over. Bake for approx- imately 45 minutes or until the potatoes are soft and most of the milk has
been absorbed. Let stand for at least 15 minutes before serving.
Serves 6.

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