The Dutch Oven Doctor
Never in my wildest dreams did I consider using cherry tomatoes in anything other than cold salads. My dreams weren’t wild enough.
A Tasty Infusion of Flavors
This dish was inspired by watching a Lidia Bastianich’s cooking show on the local PBS station. However, other than this recipe having the same ingredients as Lidia’s, the similarities end.
In that episode, Lidia covered potatoes and onions with cherry tomatoes and popped them in the oven. My mouth dropped in astonishment and skepticism. When she pulled the dish out of the oven, my mouth watered like Pavlov’s dog. I immediately thought it was a dish destined for a camp Dutch oven.
I mentioned it to my wife who quickly created her own delicious version that I will share with you here.
It features the Yukon Gold Potato. The Yukon is a relatively new variety of potato introduced to the market in 1980. It has a creamy but firm texture with a rich buttery flavor. Its gold hue is maintained during the cooking process.
The mingling of roasted tangy tomatoes with the smooth meaty texture of Yukon Gold potatoes makes this dish refreshing, healthy and brightly attractive.
- 4 pounds Yukon Gold Potatoes Peeled & sliced 1/4" thick.
- 2 medium size Yellow Onions Halved, then sliced 1/4" thick.
- 24 oz. Cherry Tomatoes Cut in half from stem to tip.
- 10 oz. Parmesan cheese shaved
- 5 oz. olive oil extra virgin
- Slice the potatoes, onions and cut in half all the tomatoes.
- Drizzle Olive oil into the bottom of a 12" Dutch Oven. Then cover the bottom of the oven with a layer of the sliced potatoes.
- Add a layer of sliced onions
- Layer 1/4 of the tomatoes on top of the potatoes and onions. Sprinkle 1/3 of the parmesan cheese drizzle about 1 oz. of olive oil.
- Repeat the layering twice.
- Add the rest of the tomatoes on the top. Sprinkle 1 oz. of the shredded parmesan
- Drizzle about another ounce of olive oil on the top.
- Bake at 350 degrees or about 9 hot coals underneath and 15 to 16 hot coals on the top for 45 minutes. After 45 minutes, bring the total count of hot coals on the top to about 20 to 22, (about 450 degrees). Continue baking for about 15 minutes or until some of the tomatoes & potatoes are brown on top.
- Serve Hot
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