Spicy Potato and Tomato Casserole (Picante de Papas) |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | ||||||||||||
| INGREDIENTS: | ||
| 3 tablespoons vegetable oil | 1 medium onion, thinly sliced | 1 clove garlic, minced |
| salt, to taste | 5 medium potatoes, cooked, pared, and sliced (about 1-1/2 pounds) | 4 tomatoes, peeled and sliced |
| 2 serrano or jalapeno chiles, seeded and finely minced, or to taste | 2 tablespoons freshly grated Parmesan cheese | 1/4 cup grated Gouda cheese |
| 1 cup half-and-half or whole milk | ||
| 1 | Preheat the oven to 400F (205C). Oil a medium earthenware or glass baking dish. |
| 2 | In a small skillet, heat 2 tablespoons of the oil over medium heat. Add the onion, and saute, stirring occasionally, until softened but not brown, 5 minutes. Add the garlic, and cook 1 minute more. Season with salt. |
| 3 | Scatter half of the sauteed onion on the bottom of the prepared dish. Cover with half of the potatoes and half of the tomatoes; salt lightly. Sprinkle half of the chiles and half of the cheeses on top. Repeat the layers, ending with the cheeses. Pour the half-and-half evenly over the vegetables. Bake 35 to 40 minutes, or until the half-and-half has been absorbed and the cheese is brown. Serve at once. |