Potatoes Paprika

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/2 cup chopped shallot
• 2 teaspoons hungarian paprika
• 4 tomatoes, peeled and chopped
• salt and pepper
• 2/3 cup sour cream
• 2 lbs potatoes, peeled and sliced
• 1 1/4 cups chicken stock (or 1 bouillon cube dissolved in 1 1/4 cup water)

Recipe

• 1 pre-heat oven to 400°f.
• 2 melt butter in a frying pan and cook shallots gently, until softened but not browned (about 2-3 minutes).
• 3 stir in paprika and cook a further 3 minutes.
• 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 remove from heat and stir in the sour cream thoroughly.
• 6 in a large baking dish (i use an oval 35 cm x 24 cm) spread a layer of the sliced potatoes.
• 7 cover these with a thin layer of the tomato mixture (your mixture should be thick enough to spread easily with a spoon).
• 8 repeat layers, ending with the last of the tomato mixture; with the dish i use, i get three layers.
• 9 pour the stock over all.
• 10 cover the dish with aluminum foil, and bake for 1 hour.
• 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).