We’re not going to talk about the snow. It’s getting boring now. Maybe if we ignore the fact that it’s Easter next weekend yet there’s currently about 5 inches of snow outside and the wind chill factor is -9c then it will just go away. Perhaps we can talk about recipes that aren’t recipes as such.
Those dishes that are firm family favourites, that don’t need a recipe as they are so simple and can be thrown together at any time. Recipes that when you realise that you’ve never blogged them and go to rectify that you find yourself weighing leftover mashed potatoes to get an idea of weights and feel a little daft. Recipes like potato pizza.
This isn’t my recipe. It’s my mums. This is a dish straight from my childhood, something mum and I would have on a regular basis and never fails to make me feel all warm and snug. I have no idea where she got the idea from or even if it was originally called potato pizza but it makes sense. Beautiful creamy mash topped with cheese and tomato, baked until the cheese has melted and everything oozes together.
It’s a real store cupboard dish and I tend to use leftover mash to make a no effort tea. The cheese is whatever’s in the fridge at the time; sometimes it’s just cheddar, others it’s a combination. Vine ripened tomatoes are lovely here but bog standard salad tomatoes are just as good. It’s not fussy, it will give you good results whatever you use.
Ultimate comfort and ease in a gratin dish; buttery mash topped with cheese and tomato and then baked until the cheese has melted. What more could you want. All amounts are approximate and this is very much a use what you have dish, grab whatever cheese is lurking in the fridge, finish up those odds and ends, it all tastes good.
- 1kg mashed potato
- 75g grated cheese, I used a combination of cheddar, mozzarella and parmesan
- 3 or 4 tomatoes, sliced
- Olive oil for drizzling
- Dried mixed herbs, around about a heaped teaspoon
- Preheat the oven to 200c
- Tip the mashed potato into a gratin dish and spread out evenly. Top with the grated cheese, ensuring that the whole surface is covered and then lay the tomato slices on top. Drizzle with a little olive oil and sprinkle with the dried herbs.
- Bake for 20-25 minutes until the cheese has melted and the potato has warmed through.