Potato casserole with dried tomatoes
Sun-dried tomatoes are a product typical of the Italian south. Once their consumption by the Italian south was limited. Globalization has changed everything...
Ingredients
Servings 4 servings- potatoes - 300 g
- dried tomatoes - 200 g
- thyme - 2 sprigs
- egg - 3 pcs.
- grated emmental cheese - 50 g
- dry white wine - 1 tsp.
- chives - 10 shoots
- cream - 10 ml
- grated Parmesan cheese - 50 g
- olive oil - 3 tbsp. l.
Cooking
Step 1
Cut the tomatoes in half lengthwise and soak for 20 minutes. in wine mixed with half a glass of cold water. Drain the water, dry the tomatoes with a napkin. Peel potatoes, cut into thin slices and steam for 5 minutes. Grease a rectangular shape with oil. Put potatoes and tomatoes into the mold, alternating layers. Sprinkle each layer with a mixture of two cheeses and thyme leaves. Beat eggs with cream, add finely chopped chives, salt and pepper. Pour the mixture over the casserole and cook for 25-30 minutes. in the oven at 180ºС. Drizzle the remaining oil over the casserole before serving.