One of the few vegetarian dishes I cook. Really simple and hearty – perfect for chilly autumn evennings
1 onion, thinly sliced
500g potatoes, peeled and thinly sliced
225g tomatoes, sliced
45ml olive oil
75g parmesan cheese
Salt & pepper to season
A few basil leaves
Preheat the oven to 180 (gas mark 4) and brush a large baking dish generously with olive oil.
Arrange a layer of the onion in the dish and then a layer of the potato and tomato. Drizzle some of the oil on top, then sprinkle some of the cheese on top. Continue creating layers until all the slices are used. Finish of with an overlapping layer in the centre. Add the basil leaves wherever you like and then sprinkle on the remaining cheese and drizzle on the remaining olive oi.
Add the water, and bake for 1 hour, or until the potatoes are tender.