Another great inspirational idea from Nicky: “Really happy with the flavour of my “tomato potato bake” with truffle oil. Instead of a creamy sauce I made an Italian tomato sauce with a mixture of dry and fresh herbs, chopped capsicum, onions and heaps of garlic!”
To make the dish I splashed some sauce on the bottom of the dish then added a layer of sliced potatoes ( lightly coated in flour) followed by a drizzle of truffle oil, cracked pepper and repeated the process until I filled the oven dish.
Cooked covered for about an hour then take of the lid and cook till the top looks deliciously roasted and the potatoes are cooked through.
Enjoy, cheers Nicky