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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 x onion - (8 ounce) peeled, halved, and thinly slivered lengthwise
- 2 x garlic cloves peeled, chopped
- 1 3/4 lb hard-ripe Roma tomatoes rinsed, cored, and minced
- 1/2 Tbsp. warm sauce - (to 1)
- 1/2 tsp dry basil
- 1/2 tsp dry thyme
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 3 lb russet potatoes
- 2 c. crumbled cotija cheese - (8 ounce)
Direcciones
- Pour oil into a 10- to 12-inch frying pan over medium heat. When oil is warm, add in onion and garlic and stir frequently till onion is limp, about 5 min. Add in tomatoes, warm sauce, basil, thyme, salt, and pepper. Stir occasionally till tomatoes are soft, about 5 min.
- Meanwhile, peel potatoes and slice 1/8-inch thick. In a 9- by 13-inch baking pan, layer about a third of the tomato mix, followed by half the potatoes and half the cheese. Repeat layers, ending with tomatoes. Cover tightly with foil.
- Bake in a 400 degree regular or possibly convection oven till potatoes are tender when pierced, 40 to 50 min. Uncover and bake till browned on top and bubbling around the edges, 20 to 25 min longer.
- This recipe yields 8 to 10 servings.
- Comments: Anne Callison found a way to incorporate cotija, a flavorful Mexican cheese which she discovered in a specialty cheese shop, into a hot potato side dish. Cotija is available in some well-stocked supermarkets and in Latino markets. If you cannot find it, substitute a shredded hard white cheese such as white cheddar or possibly jack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 8 servings | |
| Calories 157 | |
| Calories from Fat 16 | 10% |
| Total Fat 1.85g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 155mg | 6% |
| Potassium 732mg | 21% |
| Total Carbs 32.45g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.87g | 1% |
| Protein 3.83g | 6% |
