Cheese Tomato Potato Bake
Dive into comfort food bliss with this irresistible Cheese Tomato Potato Bake, an easy-to-make dish that layers thinly sliced potatoes, juicy tomatoes, and a melty blend of cheddar and Parmesan cheese. Infused with a rich cream sauce and seasoned with garlic, onion, and Italian seasoning, this baked casserole delivers bold flavors in every bite. The golden, bubbly cheese topping pairs perfectly with the tender potato base, while the hint of fresh parsley adds a vibrant finish. Perfect for family dinners, potlucks, or as a hearty side, this recipe is a satisfying crowd-pleaser that’s ready in just over an hour. With classic ingredients and simple prep, this cheesy potato bake is sure to become a new favorite!
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Recipe Information
Ingredients
- 1.5 lbs Potatoes
- 3 medium Tomatoes
- 2 cups Cheddar cheese
- 0.5 cups Parmesan cheese
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
Peel the potatoes and slice them thinly (about 1/8 inch thick). Set aside in a bowl of cold water to prevent browning.
Wash the tomatoes and slice them into thin rounds, approximately the same thickness as the potatoes.
In a small bowl, mix together the garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Drain the potato slices and pat them dry with a clean towel.
Layer one-third of the potato slices at the bottom of the prepared baking dish, slightly overlapping each slice.
Sprinkle one-third of the seasoning mixture over the potato layer, followed by one-third of the shredded cheddar cheese and a few spoonfuls of Parmesan cheese.
Add a single layer of tomato slices over the potatoes, slightly overlapping them.
Repeat the layering process with the remaining potatoes, seasonings, tomatoes, and cheese until all ingredients are used, finishing with a layer of cheese on top.
Pour the heavy cream evenly over the entire dish, allowing it to seep down to the bottom.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is golden and bubbly and the potatoes are tender when pierced with a fork.
Let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.7 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 364 mg | 28% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 608 mg | 13% | |
*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.
