Creamy Potatoes with Cheese and Tomatoes
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Category
Side Dish
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Cusine
American
What do you need?
How to make?
Ingredients
8 to 12 small red-skinned new potatoes
1 1/2 teaspoons salt
2 Tbsp butter
1 medium yellow onion, finely chopped
4 large green onions, cut into 1-inch lengths
2 large fresh tomatoes, peeled and chopped
1/2 cup heavy whipping cream
1 Tbsp finely chopped fresh cilantro leaves
1/2 teaspoon oregano leaves
1/2 teaspoon ground cumin
Pepper to taste
1 cup shredded Mozzarella cheese
Directions
Scrub the potatoes; do not peel. Place the potatoes in a large pan and cover with cold water and about 1 1/2 teaspoons of salt. Bring to a boil and simmer for 20 minutes, or until tender when pierced. Drain. When cool enough to handle, cut large potatoes in halves or in quarters.
Melt the butter in a medium skillet over medium heat. Add the chopped onion and green onions and cook until wilted.
Add the tomatoes and cook, stirring often, for 5 minutes.
Stir in the cream, cilantro, oregano, cumin. Add salt and pepper to taste, and bring to a simmer. While stirring, slowly add the cheese and cook until the cheese is melted.
Spoon the sauce over the potatoes to serve.