1 med. potato
1/2 c. grated Gruyere cheese
2 tbsp. minced onion
1/4 tsp. chervil
Salt & freshly ground pepper
Butter
Paprika
2 thick slices tomato

Position rack in center of oven and preheat to 350 degrees. Peel and coarsely grate potato into small bowl of water. Drain and squeeze dry. Combine with cheese, onion, chervil, salt and pepper.

Generously coat inside of two 6-ounce custard cups with butter and sprinkle with paprika. Divide potato mixture between the cups, pressing down firmly. Bake, uncovered, about 40 minutes until edges are brown and crisp and center is longer moist. Remove from oven and cool slightly while meat broils and you prepare sauce. Loosen potato with knife and invert each onto tomato slice.