Ingredients:
2 tablespoons butter
1/2 cup chopped shallots
2 teaspoons Hungarian paprika
4 tomatoes, peeled and chopped
salt and pepper
2/3 cup sour cream
2 lbs potatoes, peeled and sliced
1 1/4 cups chicken stock ( or 1 bouillon cube dissolved in 1 1/4 cup water)
Directions:
Pre-heat oven to 400 F.
Melt butter in a frying pan and cook shallots gently, until softened but not browned (about 2-3 minutes).
Stir in paprika and cook a further 3 minutes.
Add tomatoes, season with salt and pepper and cook until the mixture thickens and nearly all of the liquid from the tomatoes has evaporated (about 5 minutes) and stirring occasionally.
Remove from heat and stir in the sour cream thoroughly.
In a large baking dish (I use an oval 35 cm X 24 cm) spread a layer of the sliced potatoes.
Cover these with a thin layer of the tomato mixture (your mixture should be thick enough to spread easily with a spoon).
Repeat layers, ending with the last of the tomato mixture; with the dish I use, I get three layers.
Pour the stock over all.
Cover the dish with aluminum foil, and bake for 1 hour.
Remove the foil, and continue to bake until the potatoes are tender and beginning to brown, and the liquid is nearly all absorbed (about another 15 to 20 minutes).
Servings: 6-8
Time preparation: 20 min.
Time total: 100 min.