Creamy Potatoes With Cheese And Tomatoes

Creamy Potatoes With Cheese And Tomatoes is a comforting, satisfying dish that’s sure to become a family favorite. Tender potatoes, sweet tomatoes, and a rich, cheesy sauce come together in perfect harmony, making this recipe a delightful twist on a classic casserole.

Ingredients

• 2 large potatoes, peeled and diced
• 1 large onion, chopped
• 2 large tomatoes, diced
• 1 cup grated cheddar cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup all-purpose flour
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1 cup chicken broth

Instructions

Preheat your oven to 375°F (190°C).

In a large pan, melt 1 tablespoon of butter over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the diced potatoes to the pan and cook for an additional 5 minutes, stirring occasionally.

In a separate bowl, whisk together the chicken broth, flour, paprika, garlic powder, salt, and pepper.

Add this mixture to the pan with the potatoes and onions.

Bring to a boil, then reduce heat and simmer for 10 minutes, or until the potatoes are tender.

While the potatoes are cooking, slice the diced tomatoes and set aside.

In a separate saucepan, melt the remaining 1 tablespoon of butter over low heat.

Add the grated cheddar and mozzarella cheese, stirring constantly until melted and smooth.

In a greased 9×13 inch baking dish, arrange half of the cooked potato mixture in the bottom of the dish.

Top with half of the sliced tomatoes and half of the cheese sauce.

Repeat the layers, starting with the potato mixture, then the remaining tomatoes, and finally the remaining cheese sauce.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown.

Notes

For a creamier dish, use high-quality cheese and make sure to stir constantly when melting the cheese sauce. Also, to avoid lumps, whisk the chicken broth mixture until smooth before adding it to the pan.

You can use fresh or canned tomatoes for this recipe, just be sure to drain the excess liquid from the canned tomatoes.

Don’t overcook the potatoes, they should still retain some firmness when cooked. If you want a crisper top, broil the dish for an additional 2-3 minutes after removing the foil.

To make ahead, prepare the potato mixture and cheese sauce separately, then assemble and bake just before serving.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 36g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 20g