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Scalloped Potatoes With Tomatoes

Take your scalloped potatoes up a score by fixing that messy goodness with sweet, cooked cherry tomatoes. It’s a shockingly simple approach to add a new twist to a work of art. Tomatoes, with a trace of garlic and a brilliant earthy colored outside of cheddar, is a cool fix along with scalloped potatoes. In addition to the fact that they create a lovely example and garnish; however, the tomatoes likewise improve the dish well and go brilliantly with the potatoes. This dish is propelled by flavor. You’re never going to need plain scalloped potatoes again.

DIRECTIONS

  • Whisk the egg yolks and 1/2 cup milk in a small bowl and put in a safe spot. Mix the leftover 1 cup milk and 1 cup cream in a medium pan; mix in the nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the garlic and straight leaves and heat to the point of boiling over medium warmth. Decrease the warmth to medium-low; add the potatoes and stew until mostly cooked, around 6 minutes. Eliminate from the warmth. Bit by bit, mix in the egg-milk blend and 1 cup gruyere. Cover and keep warm.
  • Preheat the oven. Put the tomatoes, ringer peppers, and onion on a preparing sheet in separated clusters. Shower each collection with 2 two spoons of olive oil and sprinkle each with 1 teaspoon of herbes de Provence, and salt and pepper to taste. Throw each batch of vegetables to cover, and at that point, spread out the heaps. Cook until delicate and singed around the edges, around 10 minutes.
  • Preheat the broiler to 375 degrees F. Brush a 1/2-quart heating dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup in addition to 2 tablespoons) in the dish. Spoon out the portion of the potatoes and organize equitably; top with the seared onions and one of the tomatoes and chile peppers. Top with the leftover potatoes in an even layer throughout the cream combination; dispose of the garlic and narrow leaves. Top with the excess tomatoes and ringer peppers.
  • Heat until the potatoes are delicate and daintily brilliant, 40 to 50 minutes. Shower with the excess 1/2 cup cream and sprinkle with the leftover 1/2 cup in addition to 2 tablespoons breadcrumbs and 1/2 cup gruyere. Keep heating until the cheddar liquefies, around five additional minutes. Let rest 10 minutes before serving.

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