Ingredients

Instructions

  1. Pre-heat oven to 400°F.
  2. Melt butter in a frying pan and cook shallots gently, until softened but not browned (about 2-3 minutes).
  3. Stir in paprika and cook a further 3 minutes.
  4. 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.
  5. Remove from heat and stir in the sour cream thoroughly.
  6. In a large baking dish (I use an oval 35 cm X 24 cm) spread a layer of the sliced potatoes.
  7. Cover these with a thin layer of the tomato mixture (your mixture should be thick enough to spread easily with a spoon).
  8. Repeat layers, ending with the last of the tomato mixture; with the dish I use, I get three layers.
  9. Pour the stock over all.
  10. Cover the dish with aluminum foil, and bake for 1 hour.
  11. 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).