Potato and tomato casserole

Name: Potato and tomato casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg baby potatoes; 1 Onion; 3 Tomatoes; 50 g streaky smoked bacon; 1 washer Toast; 1 scoop of mozzarella cheese; 3 Stem(s) Basil; 40 g Butter; 2 TABLESPOONS Flour; 250 g Whipped cream; 1/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg baby potatoes
1 Onion
3 Tomatoes
50 g streaky smoked bacon
1 washer Toast
1 scoop of mozzarella cheese
3 Stem(s) Basil
40 g Butter
2 TABLESPOONS Flour
250 g Whipped cream
1/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook for 15-20 minutes in boiling water. Then rinse with cold water and peel. In the meantime peel the onion. Wash, clean, quarter and seed the tomatoes. Cut tomato pulp, onion and bacon into small cubes.
2
Debark and crumble the toast. Drain mozzarella and cut into slices. Wash basil, chop leaves roughly. Melt butter. Sauté onion cubes and bacon in it. Add flour and sauté.
3
Add cream and stock while stirring constantly and bring to the boil. Season with salt and pepper. Stir in diced tomatoes and basil. Divide the potatoes, sauce and mozzarella into casseroles. Sprinkle with toast crumbs.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.