Mashed potatoes baked with cheese, onions, and tomatoes
Description
The dish is prepared without unnecessary complications. First, boil the potatoes, adding garlic, pepper, salt, and bay leaf—you can even slightly overcook the potatoes. Finely chop leek and lightly sauté it in butter. Transfer the fried leek into boiling milk and immediately turn off the heat. Grate half of the required cheese into the milk with leek and mix well. Once the potatoes are cooked, drain the water, remove the bay leaf, and mash the potatoes. Add the milk, leek, and cheese mixture to the mashed potatoes and mix thoroughly. You can also add finely chopped fresh herbs and spices to taste. Grease a baking dish or tray with oil, then spread the potato mash into one large circle or several small rounds. Slice tomatoes into rounds and place them on top. Grate the remaining cheese, mix it with seasonings and mayonnaise, then spread this mixture over the potato and tomato layer. Bake in the oven at 190°C until the top turns golden brown. Once ready, garnish with tomatoes and fresh herbs. Serve the dish warm.