Very thinly slice ½ large yellow onion crosswise into half-moons, then add to bowl with potatoes. Using a sharp chef’s knife (or a mandoline if you have one), slice potatoes crosswise into ¼"-thick rounds, transferring to a large bowl as you go. russet potatoes (about 6 medium), then peel. Place in a medium bowl, gently toss to combine, and set aside. Gruyère on the large holes of a box grater (you should have 1 cup packed of each). Place a rack in upper third of oven preheat to 400°. Line a large rimmed baking sheet with another sheet of foil. I served mine with some vegetarian meatballs and peas, which was perfect.Butter one side of a large (12x12") square of foil with room-temperature unsalted butter. You'll probably want to serve it alongside some sort of protein element, plus some veg. There are all sorts of ways you could serve this cheese and tomato potato bake - it's a lovely versatile side dish. My only concern would be that if you mix up the recipe too much, it might get in the way of the potatoes cooking, so I'd probably go for the 'pre-boiled potatoes' option if you make any changes. give it a Tex-Mex twist with some chilli powder and a tin of black beans (then serve with avocado and sour cream!).use half regular potatoes and half sweet potatoes.add red lentils to the sauce (simmer until they're cooked before layering).use mozzarella, goat's cheese, or any other cheese you fancy.add extra veg to the sauce (it could be more like a ratatouille!).Feel free to adjust it however you see fit. How to adapt this cheese and tomato potato bake recipeĪs usual, you can totally make this tomato potato bake recipe your own. It's so satisfying pulling this bubbly dish out of the oven. The tomatoes roast in the oven (and we all now how incredible roasted tomatoes are), and the cheese and breadcrumbs become perfectly crispy and golden brown. I finished my potato bake with a crispy topping of grated cheese, breadcrumbs, and a few extra cherry tomatoes. You can then just cook the potato bake, uncovered, until it's hot and bubbly, and crispy on top. Or, if you're a bit more pushed for time, pre-boil the potatoes until they're just tender, then add them to the dish. It got there eventually, so you can totally do it this way if you've got the time - just make sure to cut your potatoes nice and thinly. I imagine this is because of the acidic tomato sauce, which makes the potatoes slower to soften. It worked beautifully, but it did take a long time to bake - probably around an hour and a half. I didn't pre-cook my potatoes before adding them to the dish, because I'm lazy, and I'm always looking for short-cuts and ways to save energy (with two kids aged 3 and 1, energy isn't something I have in excess!). No pre-cooking necessary (unless you're in a rush!) I ended up with 4 layers in total, but you could make a larger, flatter version with only 3 layers, if that works better for you. It doesn't really matter how many layers you end up with, as long as you alternate your potatoes, sauce and cheese over and over. I suppose it ends up being a bit like a potato lasagne, which can surely only be a good thing. Once you've made your sauce, just layer it up with thinly sliced potatoes and grated cheese. I also added some grated carrot, since it's such an easy way to add some extra veg. I also added garlic, onion, smoked paprika, dried herbs, and even some fresh cherry tomatoes. If you're not a fan of shop-bought sauces, or you don't have one to hand, you can totally use a tin of chopped tomatoes or passata instead. I feel no guilt whatsoever for this - it's an easy way to get lots of flavour into your sauce, and you can still customise it however you like. I'm going to be totally honest: I used a jar of pasta sauce, jazzed up with a few extra ingredients. It's still cheesy and irresistible, but with a rich tomato sauce that lifts it a bit, and adds tons of flavour. This cheese and tomato potato bake is the answer. Don't get me wrong, I love creamy, cheesy potatoes, but sometimes I want a potato bake with a bit more substance. I've had many a potato bake in my life - it's an easy way to turn a humble potato into a side dish with tons of flavour.īut I find potato bakes are usually creamy - think dauphinoise potatoes, that kind of thing.
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