Ingredients
- 1 1/2 pounds baby red new potatoes
- 2 tablespoons olive oil
- 1 chicken bouillon cube, crushed
- 1 (14-ounce) can diced tomatoes, drained
- 1 to 2 drops Worcestershire sauce
- 4 scallions, sliced lengthwise then crosswise into 1-inch strips
- 1/4 cup heavy cream
- 1 cup grated cheese such as Edam or Gouda
- Salt and freshly ground black pepper
Directions
Cover the potatoes in cold, salted water. Bring to a boil, reduce heat and simmer on medium-high heat for approximately 20 minutes or until tender in the center.
In a separate skillet and on medium heat, heat the oil and gently cook the chicken bouillon cube, tomatoes, Worcestershire sauce and scallions for about 5 minutes. Add the cream, 1/2 cup cheese, salt and pepper and continue to cook until the cheese has melted. Set aside.
Drain the potatoes and place them in a serving dish. Pour the tomato and scallion mixture over the potatoes. Top with remaining 1/2 cup cheese. Serve hot.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By gmzanella_11531240
Clayton, DE
on January 02, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My husband and I have made this recipe several times and it's so good! The last time, we did a mixture of cheddar and swiss cheese for the cheese sauce and it was delicious! Also, we've tried pan frying the potatoes instead of boiling them and that's also very good. Just depends if you'd rather have your potatoes crispy or not.
Read all 1 reviews