John Myers
Ingredients for 2 servings:
- 4 potatoes, organic
- 5 mushrooms
- 4 tomatoes
- 200 g sheep’s cheese
- 2 bars of coconut oil
- 2 onions
- 4 garlic cloves
- Herbs of Provence
- chili
- salt and pepper
- butter
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
topped with feta
Wash the organic potatoes and cut them into thin slices, still with the skin on. Boil them in lightly salted water for about 15 minutes, until tender. Cut the coconut oil into thin slices and cover the bottom of the casserole dish with them. Melt them in the oven at about 100 degrees Celsius. Thinly slice the onions. Place the onion rings in the casserole dish on top of the melted coconut oil and leave them in the oven at 100 degrees Celsius for a while. Slice the tomatoes, mushrooms, and feta. Finely chop the garlic. Remove the casserole dish from the oven. Sprinkle some of the garlic pieces between the onion rings. When the potatoes are tender, cover the bottom of the dish with potato slices, up to two layers. Sprinkle with a little salt and pepper and a little more Herbes de Provence. Cover the potatoes with half of the tomato slices. Place the mushroom slices on top. Distribute the remaining garlic pieces and a little butter between the mushrooms. Cover with the remaining tomato slices. Place the remaining onion slices on top. Cover with the feta slices and season lightly with chili. Bake in the oven at 200 degrees fan for 35 minutes.
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