Creamy Potatoes with Cheese and Tomatoes

Vegetarian
Gluten Free
Health score
16%
Creamy Potatoes with Cheese and Tomatoes
35 min.
4
385kcal

Suggestions


Indulge in the delightful flavors of our Creamy Potatoes with Cheese and Tomatoes, a perfect side dish that will elevate any meal. This vegetarian and gluten-free recipe is not only easy to prepare but also packed with comforting ingredients that will satisfy your taste buds. Imagine tender red-skinned new potatoes, boiled to perfection, and then enveloped in a rich, creamy sauce made from fresh tomatoes, aromatic onions, and a blend of spices that add depth and warmth.

The star of this dish is undoubtedly the luscious combination of heavy whipping cream and melted Mozzarella cheese, which creates a velvety texture that clings to each potato. The addition of fresh cilantro and a hint of oregano and cumin brings a burst of flavor that complements the natural sweetness of the tomatoes and the earthiness of the potatoes. With just 35 minutes of preparation time, you can serve this dish to your family or guests, making it an ideal choice for both casual dinners and special occasions.

At only 385 calories per serving, this dish offers a balanced caloric breakdown, ensuring you can enjoy a hearty side without the guilt. Whether you're looking to impress at a dinner party or simply want to treat yourself to a comforting meal, Creamy Potatoes with Cheese and Tomatoes is sure to become a favorite in your culinary repertoire. Dive into this creamy, cheesy goodness and savor every bite!

Ingredients

  • pound red-skinned new potatoes 
  • 1.5 teaspoons salt 
  • Tbsp butter 
  • 1.5 cups onion yellow finely chopped
  • large green onions cut into 1-inch lengths
  • large tomatoes fresh peeled chopped
  • 0.5 cup heavy whipping cream 
  • Tbsp cilantro leaves fresh finely chopped
  • 0.5 teaspoon oregano leaves 
  • 0.5 teaspoon ground cumin 
  • servings bell pepper to taste
  • cup mozzarella cheese fresh shredded well ( Mozzarella works too!)

Equipment

  • frying pan

Directions

  1. Boil the potatoes: Scrub the potatoes; do not peel.
  2. Place the potatoes in a large pan and cover with cold water and about 1 1/2 teaspoons of salt. Bring to a boil and simmer for 20 minutes, or until tender when pierced.
  3. Drain. When cool enough to handle, cut large potatoes in halves or in quarters.
  4. Make the sauce: Melt the butter in a medium skillet over medium heat.
  5. Add the chopped onion and green onions and cook until wilted.
  6. Add the tomatoes and cook, stirring often, for 5 minutes.
  7. Stir in the cream, cilantro, oregano, cumin.
  8. Add salt and pepper to taste, and bring to a simmer. While stirring, slowly add the cheese and cook until the cheese is melted.
  9. Serve: Spoon the sauce over the potatoes to serve.

Nutrition Facts

Calories385kcal
Protein11.97%
Fat52.81%
Carbs35.22%

Properties

Glycemic Index
62
Glycemic Load
3.66
Inflammation Score
-10
Nutrition Score
25.475652031277%

Flavonoids

Naringenin
0.62mg
Apigenin
0.01mg
Luteolin
0.47mg
Isorhamnetin
3.01mg
Kaempferol
0.83mg
Myricetin
0.14mg
Quercetin
16.34mg

Nutrients percent of daily need

Calories:384.81kcal
19.24%
Fat:23.49g
36.15%
Saturated Fat:14.32g
89.53%
Carbohydrates:35.25g
11.75%
Net Carbohydrates:28.86g
10.49%
Sugar:11.29g
12.54%
Cholesterol:71mg
23.67%
Sodium:1136.17mg
49.4%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.98g
23.96%
Vitamin C:126.95mg
153.88%
Vitamin A:4167.22IU
83.34%
Vitamin K:70.09µg
66.75%
Potassium:1104.99mg
31.57%
Vitamin B6:0.59mg
29.72%
Phosphorus:256.78mg
25.68%
Fiber:6.39g
25.56%
Folate:99.77µg
24.94%
Manganese:0.5mg
24.83%
Calcium:227.12mg
22.71%
Vitamin B2:0.29mg
17.17%
Magnesium:64.36mg
16.09%
Vitamin E:2.38mg
15.85%
Vitamin B1:0.22mg
14.93%
Vitamin B3:2.85mg
14.24%
Copper:0.27mg
13.67%
Iron:2.31mg
12.84%
Zinc:1.83mg
12.21%
Vitamin B12:0.7µg
11.63%
Selenium:6.84µg
9.77%
Vitamin B5:0.85mg
8.52%
Vitamin D:0.59µg
3.92%