Cut the tomatoes crosswise with a sharp kitchen knife, blanch briefly in boiling water, cool and skin. Cut the fruit into coarse pieces, removing the stalk.
Peel the onions and cut them into strips. Rinse the parsley and thyme under cold running water and toss dry. Finely chop the parsley and remove the thyme leaves.
Rinse the anchovies and mash them with a fork. Squeeze the garlic and add it, mix with the parsley, thyme and 2 tablespoons of oil to a paste.
Remove the skin from the potatoes, rinse them and cut them into thin slices. Heat the remaining oil in a large frying pan and sauté the onions until soft. Add the tomatoes and cook for about 5 minutes.
Grease a gratin dish and pour 1/3 of the onion-tomato mixture into it. Spread half of the potatoes evenly, season lightly with pepper and add half of the anchovy paste. Add a second layer in the same way, finishing with the tomato-onion mixture.
Crumble the cheese over the casserole, then bake in the oven heated to 200 °C for about 60 minutes.
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