Potatoes with cream and cheese sauce
- 4-5 medium sized potatoes, peeled
- 1 tbsp vegetable oil
- 3-4 Green onions thinly sliced
- 2-3 tomatoes seeds removed, chopped
- 1 cup heavy cream
- 1 cup queso fresco or mozarella cheese
- 1 tsp ground cumin
- 1 tsp paprika
In a large pot, bring salted water to a boil and add the potato Cook the potatoes until they are tender but not mushy. Drain and set aside.In a separate pan, heat the vegetable oil over medium heat. Add the onion and sautee for 2-3 minutes.Stir in the chopped tomatoes and cook for a few minutes until they soften and release their juices.Add the heavy cream, ground cumin, and paprika to the tomato-onion mixture. Stir well and let it simmer on low heat for about 5-7 minutes until the sauce thickens slightly.Lastly add the cheese and mix well.Season the sauce with salt and pepper to your taste.Add the cooked potato the sauce, stirring gently to coat them evenly with the creamy tomato mixture. Let the potatoes cook in the sauce for an additional 5 minutes to absorb the flavors.Garnish with fresh cilantro or parsley before serving.
