Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, potato gratin with tomatoes, cheese and capers. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Peel the potatoes and cut them in thin slices. In a baking dish, put and mix the potatoes, tomatoes, cheese and capers. TESTED & PERFECTED RECIPE - Potatoes Au Gratin is the ultimate comfort food with sliced potatoes, heavy cream & grated cheese.
Potato Gratin with Tomatoes, Cheese and Capers is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Potato Gratin with Tomatoes, Cheese and Capers is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook potato gratin with tomatoes, cheese and capers using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Potato Gratin with Tomatoes, Cheese and Capers:
- Take 400 g tomatoes
- Take 100 g grated cheese
- Get 500 g potatoes
- Get 60 g capers
- Take olive oil
French classic with layers of thinly sliced potato, cream, butter, garlic and cheese, you can't go Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this. Brush the potatoes lightly with a portion of the melted butter. Gratin with cheese and broccoli, tomatoes, food closeup.
Steps to make Potato Gratin with Tomatoes, Cheese and Capers:
- Preheat the oven to 170C (340F).
- Peel the potatoes and cut them in thin slices. Slice the tomatoes as well.
- In a baking dish, put and mix the potatoes, tomatoes, cheese and capers. Cover with a bit of olive oil (about 4tbsp).
- Bake for 1 hour. Serve hot.
More stock photos from this artistSee All. potato gratin with cheese, cream, tomatoes and greens on a white plate. Arrange a third of the potatoes in the baking dish, overlapping slightly. Cover with half the mozz and then half the tomatoes. By combining a potato gratin with Hasselback roasted potatoes, we deliver the ultimate creamy-in-the-middle, crispy-on-top casserole. Tossing the potato slices with the cream and cheeses first guarantees an even distribution in the baking dish.
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