New Potato & Cherry Tomato Bake

New Potato & Cherry Tomato Bake

A hearty and delicious bake which is easy to assemble.

SERVES 4

• 500g (1lb) new potatoes

Article continues below...
Advert

Enjoy more Kitchen Garden reading in the monthly magazine.
Click here to subscribe & save.

• 300g (10oz) cherry tomatoes

• A few knobs of butter, plus extra for greasing

• 4-5 thyme sprigs

Article continues below...
Advert

• 100g (3½oz) Gruyère, grated

• 100g (3½oz) Parmesan (or vegetarian alternative), grated

• 250ml (9fl oz) pot double cream

Article continues below...
Advert

• 200ml (7fl oz) vegetable or chicken stock

• 2 red onions, roughly sliced

• 1 garlic clove, finely chopped

Article continues below...
Advert

1. Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish.

2. Mix the Gruyère with half of the grated Parmesan, then mix the double cream with the stock.

3. Arrange the new potatoes, tomatoes, shallots, garlic, thyme sprigs in the ovenproof dish.

4. Pour the cream mixture over the vegetables. Sprinkle over the remaining Parmesan, then add a few knobs of butter, and cover with foil.

5. Bake for one hour then remove the foil and bake for a further 35 minutes until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for five minutes, then serve.

Recipe & Photography By Anna Pettigrew 

Subscribe to Kitchen Garden Magazine Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.

Sign-up to the Kitchen Garden Magazine Newsletter

Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…


You can unsubscribe at any time.



About the Author

Anna Pettigrew
Latest posts by Anna Pettigrew (see all)

What's on your plot?