Total Time
1hr 40mins
Prep 20 mins
Cook 1 hr 20 mins

I love potatoes and I'm always looking for interesting ways to prepare them. This savory dish is a hit with my family.

Ingredients Nutrition

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).

Reviews

(8)
Most Helpful

I and my man both thought its was pretty good!! Thankx Minxy!

Chef GreanEyes February 17, 2009

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.

IronChefArtemslore September 26, 2006

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.

Trisha W April 23, 2005

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