Creamy Potatoes with Cheese and Tomatoes
This is one of my all-time favorite comfort food recipes! It’s so simple to make, and the flavors of the cheesy potatoes, tomatoes, and herbs are just delicious together. Plus, it’s a great way to use up any leftover cheese you might have in your fridge. I always make extra because leftovers reheat really well – just add a little more milk if they seem too dry. Enjoy!
Ingredients
- 8-12 small red-skinned new potatoes
- 1 1/2 tsp salt
- 2 Tbsp butter
- 1 medium yellow onion, finely chopped
- 4 large green onions, cut into 1″ lengths
- 2 large fresh tomatoes, peeled and chopped
- 1/2 cup heavy whipping cream
- 1 Tbsp finely chopped fresh cilantro leaves
- 1/2 tsp oregano leaves
- 1/2 tsp ground cumin
Instructions
1. Boil potatoes: scrub the potatoes; do not peel. Place in a large pan and cover with cold water and 1 1/2 teaspoons of salt. Bring to a boil and simmer for 20 minutes, or until tender when pierced. Drain
2. Make the sauce: melt the butter in a medium skillet over medium heat. Add chopped onion and green onion and cook until wilted.
3. Add tomatoes and cook, stirring often, for 5 minutes. Stir in cream, cilantro, oregano, cumin. Add salt and pepper to taste, bring to a simmer
4 Serve: spoon the sauce over potatoes
Nutrition Facts
- Serving size: 1/2 potato with sauce
- Calories: 107
- Fat: 7 g
- Saturated fat: 3.5 g
- Cholesterol: 16 mg
- Sodium: 481 mg
- Carbohydrates: 10 g
- Fiber: 2 g
- Sugar: 2 g
