Potato, Onion and Tomato Bake

Also, I was alone not so many days ago and because of that, I took the chance not to have rice and made myself a meal from the oven. So I used as much leftover materials as I could find from the fridge and made this bake.

4 large potatoes (extras I had from the gnocchi project), peeled and thinly sliced
2 tomatoes, thinly sliced
1 onion, thinly sliced
30 g butter, cut into smaller pieces
freshly ground pepper to taste
1/2 cup milk
1/2 cup cream
1/2 cup chicken stock
1 cup grated Cheddar cheese (I used parmesan instead because I had some left from the previous work)

1. Preheat oven to 180C and brush an ovenproof dish with melted butter.
2. Layer the potato, tomato and onion alternately in the dish, finishing with the potato layer. Between each layer, dot some butter and sprinkle with pepper.
3. Combine the milk, cream and stock. Pour over the layered potato and top the assembly with cheese. Dot with any remaining butter.
4. Bake for 1 hour 30 minutes or until the potato is tender and golden brown.

Because I used Parmesan instead of Cheddar, the finished product doesn't look that good. Parmesan generally does not melt when baked. Unlike Cheddar, Parmesan browned. Nevertheless, the whole thing still tasted great!