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For the potatoes: |
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Preheat the oven to 200C/Fan
180C/Gas 6.
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Heat the oil in a frying pan
and fry the onions until soft. remove two-thirds and set
aside. Cook the remaining onions for another 5 mins,
stirring, until caramelised. Reserve for the salad.
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Parboil the potatoes for 10
minutes and cut into thin slices. Layer the potatoes and onions
in an oiled ovenproof dish, pour over the stock, cover and
cook for 1h . Remove the lid and cook for 30 mins
more, until the potatoes are tender and the stock has
almost evaporated.
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Mix together the cheese,
butter, breadcrumbs and sage then sprinkle over the
potatoes. Place under a preheated grill for about 2 -3
mins until the crust is golden and the cheese has melted
or back in the oven for about 10 minutes.
For the salad:
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Arrange the tomatoes on a
plate. Whisk together the vinegar and oil, season and stir
in the caramelised onions. Pour over the tomatoes.
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