Fridge Friend recipes
Creamy Potato and Tomato Bake recipe
Soft potatoes and juicy tomatoes are baked together in a comforting, golden gratin-style dish with a fresh lemon lift.
55 min · Medium · British Jump to method
Ingredients
- 500g Potatoes
- 300g Tomatoes
- 200ml Double Cream
- 100g Soft Cheese
- 1 Lemon
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 291 kcal |
| Protein | 5.6 g |
| Carbohydrates | 27.8 g |
| Fat | 18.2 g |
| Saturated fat | 11.5 g |
| Fibre | 3.4 g |
| Sugar | 3.8 g |
| Sodium | 220 mg |
Why this works
A rich, energy-dense side dish with moderate carbohydrate and low protein, but relatively high in saturated fat from the cream and soft cheese.
Potassium from potatoes. Potatoes provide potassium, which supports normal blood pressure and muscle function.
Vitamin C from tomatoes and lemon. Tomatoes and lemon add vitamin C and antioxidant compounds, though some will be reduced by baking.
High saturated fat. Double cream and soft cheese contribute substantial saturated fat, so this dish is best enjoyed in smaller portions.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
- Thinly slice the potatoes and tomatoes.
- Arrange them in layers in an ovenproof dish, seasoning each layer with salt and black pepper.
- Pour over the double cream and scatter the soft cheese on top.
- Grate over a little lemon zest and bake for 40–45 minutes until bubbling and golden.
- Rest for 10 minutes before serving.
Prefer the classic version? Cheddar and Onion Potato Bake
Other Creamy Recipes
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Tomato, Pepper and Potato Stew
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Aubergine & Potato Gratin with Onion
85 min · Layers of tender aubergine and potato are baked with sweet onion and a creamy, golden top for a comforting vegetarian gratin. It makes a hearty side or a satisfying light meal with a crisp salad.
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