Jim cut the grass for the last time. The walnuts are drying in the sun. A lost squirrel is running around the yard building his various nests, outraging the neighbourhood cats with his flurried activity. They all think they own our yard. The crows are beginning to feed on the walnuts still on the tree. Al next door is putting his vegetable garden to sleep. It’s still pleasant to sit out with a cup of coffee, but I am thinking of lighting a fire in the living room. Fall is upon us and I am in need of comfort; this end of things was never my season. So I made this. Not as well known as layered potatoes but truly a homey sort of comforting kind of thing to eat with a sad heart. Oh but just wait for the snow to fall and you will wish back this autumn gold was still warming your bones. Look, the iceman is not far behind.
TOMATO LAYERED POTATOES
6 red potatoes
1 Tbsp olive oil
salt to taste and pepper is optional
4 ripe, but firm tomatoes
3/4 cup whipping cream
1 Tbsp cornstarch
6 thick slices of bacon
• Boil a pot of water.
• Scrub the potatoes and cut into them.
• Put them in the boiling water and cook them almost tender, but not quite.
• Pour off the water and fill the pot with cold water.
• Peel the skins and rinse off the potatoes.
• Slice them fairly thinly, but not so thin they would fall apart.
• Slice the tomatoes very thinly. You really don’t want overripe tomatoes for this.
• Preheat the oven to 375F.
• Oil the bottom of the dish.
• Arrange a layer of potatoes and lightly sprinkle with salt. Pepper too if you wish.
• Top with a layer of sliced tomatoes. Lightly salt these too.
• Add one more layer of potatoes and finish with the tomatoes, lightly salting each layer.
• In a bowl combine the whipping cream with the cornstarch.
• Pour the cream on the dish.
• Top with thickly sliced bacon and place the dish in the preheated oven.
• Bake it for 1 hour or until bacon is golden crispy on the top.
• Remove from the oven and let the dish rest for a few minutes before serving.
