Bola De Batata E Tomate Portuguese Potato Tomato Casserole
Dive into the comforting flavors of **Bola de Batata e Tomate**, a traditional Portuguese potato and tomato casserole that is as visually stunning as it is delicious. This hearty dish layers thinly sliced Yukon Gold potatoes and ripe tomatoes with a fragrant sauté of onion, garlic, smoked paprika, and oregano for a burst of Mediterranean-inspired flavor. Rich heavy cream and a luscious blend of mozzarella and parmesan cheese create a creamy, cheesy, oven-baked perfection, while a topping of golden breadcrumbs adds an irresistible crisp finish. Perfect for family dinners or as a show-stopping side dish, this casserole is easy to prepare yet loaded with vibrant, wholesome ingredients. Garnished with fresh parsley, it’s a flavorful, comforting embrace on a plate.
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Recipe Information
Ingredients
- 800 grams Yukon Gold Potatoes
- 500 grams Ripe Tomatoes
- 3 tablespoons Olive Oil
- 1 large Yellow Onion
- 3 small Garlic Cloves
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 2 tablespoons (chopped) Fresh Parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 240 ml Heavy Cream
- 150 grams (shredded) Mozzarella Cheese
- 50 grams (grated) Parmesan Cheese
- 4 tablespoons Breadcrumbs
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with a small amount of olive oil.
Peel the potatoes and slice them into thin, uniform 1/8-inch slices. Set the slices in a bowl of cold water to prevent browning.
Slice the tomatoes into thin rounds and set them aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Finely chop the onion and garlic, then sauté them in the skillet until softened and fragrant, about 5 minutes.
Add the smoked paprika, dried oregano, salt, and black pepper to the skillet. Stir well to combine, then remove the skillet from heat.
Drain and pat dry the potato slices with a clean kitchen towel.
In the prepared baking dish, layer the casserole: start by laying a single layer of potatoes, followed by a layer of tomato slices, a sprinkle of the sautéed onion mixture, and a small handful of parsley. Repeat until all the potatoes and tomatoes are used, finishing with a layer of potatoes on top.
In a small bowl, whisk together the heavy cream and half of the mozzarella and parmesan cheeses. Pour the mixture evenly over the layered casserole.
Top the casserole with the remaining shredded mozzarella and parmesan cheese, then sprinkle the breadcrumbs evenly over the surface.
Drizzle the top with the remaining 1 tablespoon of olive oil for added crispness.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.
Allow the casserole to rest for 10 minutes before serving. Garnish with additional fresh parsley, if desired.
Nutrition Facts
Calories |
2787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4706 mg | 205% | |
| Total Carbohydrate | 227.9 g | 83% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 31.4 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1748 mg | 134% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 5105 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
