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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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I love potatoes and I'm always looking for interesting ways to prepare them. This savory dish is a hit with my family. Ingredients:
2 tablespoons butter |
1/2 cup chopped shallot |
2 teaspoons hungarian paprika |
4 tomatoes, peeled and chopped |
salt and pepper |
2/3 cup sour cream |
2 lbs potatoes, peeled and sliced |
1 1/4 cups chicken stock (or 1 bouillon cube dissolved in 1 1/4 cup water) |
Directions:
1. Pre-heat oven to 400°F.
2. Melt butter in a frying pan and cook shallots gently, until softened but not browned (about 2-3 minutes).
3. Stir in paprika and cook a further 3 minutes.
4. Add tomatoes, season with salt and pepper and cook until the mixture thickens and nearly all of the liquid from the tomatoes has evaporated (about 5 minutes) and stirring occasionally.
5. Remove from heat and stir in the sour cream thoroughly.
6. In a large baking dish (I use an oval 35 cm X 24 cm) spread a layer of the sliced potatoes.
7. Cover these with a thin layer of the tomato mixture (your mixture should be thick enough to spread easily with a spoon).
8. Repeat layers, ending with the last of the tomato mixture; with the dish I use, I get three layers.
9. Pour the stock over all.
10. Cover the dish with aluminum foil, and bake for 1 hour.
11. Remove the foil, and continue to bake until the potatoes are tender and beginning to brown, and the liquid is nearly all absorbed (about another 15 to 20 minutes).
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