Tomato and cheese gratinated dauphinoise potatoes
Made with Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
25 min (COOK TIME: 45-55 min / PREP TIME: 25 min)
Medium
4 people
Ingredients
-
1
kg
potatoes
-
2
onions
-
4
cloves
of garlic
-
1
tsp
coarsely ground black pepper
Broth:
-
300
ml
cream
-
1
tbsp
concentrated liquid vegetable stock
-
tsp
½salt
-
100
ml
Mutti Double Concentrated Tomato Paste
Topping:
-
50
g
grated cheese
-
25
g
butter
-
1
tbsp
panko or breadcrumbs
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Tomato and cheese gratinated dauphinoise potatoes: Method
- Heat the oven to 200°C.
- Peel the potatoes and cut them into thin slices, along with the onions and garlic cloves. Season the slices with salt and pepper and put into a baking dish in layers.
- Combine the broth ingredients, bring to boil and pour into the dish. Sprinkle the grated cheese over the potatoes and shave a few thin slices of butter on top. Sprinkle the panko or breadcrumbs into the dish last.
- Bake in the oven for 45–55 minutes.
