Use a strong cheese for this – Munster or sharp Cheddar would be good.
Try to get 8 – 10 slices from each tomato. A serrated knife works well.
Or use a mandolin for all slicing.
I used an 8″ x 11″ (20 x 27.5cm) baking dish.
Use 10 – 12 fresh sage leaves for the dried.
Keywords: potato gratin, potatoes