Potatoes Paprika

1. 1

   Pre-heat oven to 400F.

2. 2

   Melt butter in a frying pan and cook shallots gently, until softened but not browned (about 2-3 minutes).

3. 3

   Stir in paprika and cook a further 3 minutes.

4. 4

   Add tomatoes, season with salt and pepper and cook until the mixture thickens and nearly all of the liquid from the tomatoes has evaporated (about 5 minutes) and stirring occasionally.

5. 5

   Remove from heat and stir in the sour cream thoroughly.

6. 6

   In a large baking dish (I use an oval 35 cm X 24 cm) spread a layer of the sliced potatoes.

7. 7

   Cover these with a thin layer of the tomato mixture (your mixture should be thick enough to spread easily with a spoon).

8. 8

   Repeat layers, ending with the last of the tomato mixture; with the dish I use, I get three layers.

9. 9

   Pour the stock over all.

10. 10

    Cover the dish with aluminum foil, and bake for 1 hour.

11. 11

    Remove the foil, and continue to bake until the potatoes are tender and beginning to brown, and the liquid is nearly all absorbed (about another 15 to 20 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.