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Filled tomato with oven baked dish dauphinois

Filled tomato with oven baked dish dauphinois

Filled tomato with oven baked dish dauphinois
For 4 persons:

6 filled tomatoes (to fill towards own need)

5 large potatoes
3 teentjes garlic
1/2 litres milk or room
100 g ground Gruyere
nutmeg note

2 sjalotjes
50 g butter or olive oil

The filled tomatoes in light ingeboterde place furnace dish and leave these during 20 minutes barges on 180°C.

Peel the potatoes and cut them in fine slices.
Brush a fireproof dish with butter and garlic.
Leg aardappelschijfjes in the dish and transvases them with milk. Use room instead of giving a richer taste milk the oven baked dish to dauphinois.
Powder with what, salts Gruyere and kruid with pepper and nutmeg note.
Place the dish in a preheated furnace and lets during 45 minutes done stew. Late longer yarn as the dish is filled higher than 5 centimetres.

Bring the broccoli to cook in good water salted.
Him leaves during 8 minutes done becomes and lets leak out in a vergiet.
The finely cut shallot with klontje leaves butter aanbruinen in a pot and joint afterwards broccoliroosjes.
Leave during 3 minutes stew and serve warmly.

The broccoli is possible you rested replaced greenhorns such as leek, selder or cabbage.
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