1 1/4cups
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).
I do enjoy both paprika and potatoes, so I though I would like this dish. It may just be me, but the dish tasted like spaghetti with paprika. My family requested that I do not make it agin.
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These potatoes were enjoyable. I too used canned potatoes - though that may have increased the amount of time needed to boil down the liquid. I might try these again when my garden tomatoes come in.
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