Tomato and cheese gratinated Dauphinoise potatoes

Tomato and cheese gratinated Dauphinoise potatoes

Made with Concentrato

The Double Concentrated Tomato Puree is intense and tasty, and in its various versions is ideal to enhance the color, 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 obtain 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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Method

  1. Heat the oven to 200°C.
  2. 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.
  3. 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.
  4. Bake in the oven for 45–55 minutes.

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Also made with: Concentrato


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