Mexican Potato Gratin

Ingredients

• 1 kg small waxy potatoes
• Salt
• 2 Garlic cloves
• 2 chili peppers
• 20 g Coriander (1 bunch)
• 400 g diced tomatoes (canned)
• 75 g cheddar cheese (1 block)

Instructions

1. 1.

   Peel potatoes and cook in salted water until just tender, about 15 minutes.

2. 2.

   Meanwhile peel and finely chop garlic. Wash, deseed, and finely chop chili peppers. Rinse coriander, pat dry, remove leaves from stems; set aside some for garnish, finely chop the rest.

3. 3.

   Combine chopped coriander with tomatoes, garlic, and chili. Season with salt to taste.

4. 4.

   Place potatoes in a baking dish. Pour tomato mixture over potatoes and sprinkle shredded cheese on top.

5. 5.

   Bake in preheated oven at 180 °C (160 °C fan) or gas level 2–3 for about 25–30 minutes until golden brown.

6. 6.

   Sprinkle the gratin with reserved coriander before serving.