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- Preheat the Oven:
- Preheat your oven to 200°C (400°F). Grease a baking dish with a little olive oil or butter to prevent sticking.
- Prepare the Ingredients:
- Wash the potatoes thoroughly and slice them thinly. You can peel them if you prefer, but leaving the skin on will add extra texture and nutrients.
- Wash and slice the cocktail tomatoes. Chop the spring onions, keeping the white and green parts separate if you prefer a milder flavor in the bake.
- Layer the Casserole:
- Arrange a layer of potato slices at the bottom of the greased baking dish. Season with salt and black pepper.
- Sprinkle some of the chopped spring onions (white parts if separated) over the potatoes.
- Continue layering with more potatoes, then a layer of sliced tomatoes, and repeat until all potatoes and tomatoes are used.
- Mix Eggs and Sour Cream:
- In a bowl, beat the eggs and mix with the sour cream until well combined. Season with a little more salt and pepper.
- Assemble the Casserole:
- Pour the egg and sour cream mixture evenly over the layered potatoes and tomatoes in the baking dish, making sure it seeps into the layers.
- Bake:
- Place the casserole in the preheated oven and bake for about 20-25 minutes, or until the potatoes are tender and the top is golden brown.
- Final Touch:
- Once baked, remove the casserole from the oven and let it sit for a few minutes. Sprinkle the green parts of the spring onions on top for a fresh, oniony crunch.
- Serve:
- Slice and serve the casserole warm from the oven. It pairs wonderfully with a side salad or on its own as a fulfilling dish.
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