Tomato and cheese gratinated dauphinoise potatoes

• 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

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.