Creamy Potato Tomato Bake
Ingredients
- 4 large potatoes, peeled & thinly sliced
- 2 small tomatoes, peeled & thinly sliced
- Handful of mini peppers, thinly sliced into circles
- 2 shallots, thinly sliced
- 30 g butter, cut into thin pieces
- salt & freshly ground black pepper
- 1/2 cup milk
- 1/2 cup cream
- 1/2 cup veggie stock
- 1 cup grated cheddar cheese
Instructions
- Preheat oven to 350.
- Layer potato, tomato, peppers & shallots in a greased baking dish, dotting each layer with small pieces of butter and seasoning with salt and pepper. Make sure your last layer is potatoes.
- Combine milk, cream & stock and pourover potato mixture. Top with cheese. Bake for 1 hour or until golden brown.
