I pretty much love potatoes and cheese, so when I found this Colombian dish, I had to make it. What I like about it is it is still really fresh and light. I first thought it would be a gratin type of dish, but it's not at all. The flavors are really bright and delicious. The author says this is one of Bogota's beloved dishes, often served with grilled chicken or sausage, so I made Roasted Garlic and Mozzarella sausage on the side.
Potatoes with Tomato and Cheese Sauce
From The South American Table
6 new potatoes
1 tbsp. EVOO
1 small onion, minced
1/2 c. sliced scallions
1 lb. tomatoes, peeled seeded and chopped (I used 1 c. crushed)
2 tbsp. cilantro, minced
1/4 tsp. oregano
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. ground pepper
1/2 c. cream (I used 1/4 c. skim milk and 2 tbsp. light sour cream)
2 oz. Chihuahua or Mozzarella, shredded
Place potatoes in a pot of water to cover, simmer until potatoes are tender, about 20 minutes.
Heat a skillet over medium heat, add EVOO, onions and scallions. Saute' for 5 minutes.
Add tomatoes, cilantro, oregano, cumin, salt and pepper. Cook for 5 minutes over low.
Add cream and cheese, stir until cheese melts.
Drain potatoes, slit them open into fourths, top with sauce, serve.