Hubby and I used to always make this dish BC. (before children) and for some reason it slipped off the radar. I made it again the other day for our ‘Thanksgiving’ dinner and we vowed to keep making it. So I knew I had to share the recipe with you. I based this recipe off one in a cookbook, ‘Quick n Easy Potatoes and Pumpkin’ by Robyn Martin. I searched for it online but it’s out of print as it is quite a few years old.
Gluten Free: Potato and Tomato Bake
Ingredients
- 8 potatoes, peeled and sliced
- 1 x 425 gram tin chopped tomatoes
- 2 cups grated tasty cheese
Method
- Preheat oven to 180 degrees Celcius
- Place sliced potatoes into a pot, boil under just tender
- Drain potatoes and leave to cool a little
- Spray a baking dish, place one layer of potatoes on bottom of dish
- Pour in half of the tin tomatoes
- sprinkle 1/2 cup of grated cheese over tomato
- Repeat the potato, tomato, cheese layer
- Finish with last layer of potatoes, then sprinkle the rest of the grated cheese
- Bake around 30 minutes or until cheese is golden
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Tasty & easy – I like that.