Neopolitan Potatoes
Transform your dining experience with Neapolitan Potatoes, a rustic yet elegant baked dish inspired by the vibrant flavors of southern Italy. Layers of tender russet potatoes, juicy plum tomatoes, and aromatic garlic are seasoned with dried oregano and fresh basil, then topped with a duo of melty mozzarella and nutty Parmesan cheese. Infused with extra virgin olive oil and finished with a golden bubbly crust, this hearty casserole is as comforting as it is versatile. Perfect as a crowd-pleasing side dish or a satisfying light main course, Neapolitan Potatoes pair beautifully with a crisp green salad for a meal that's both wholesome and indulgent. Ready in just one hour and brimming with Mediterranean charm, this recipe is a must-try for fans of flavorful, oven-baked delights.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Extra virgin olive oil
- 3 Garlic cloves
- 3 medium Plum tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 8 Fresh basil leaves
- 0.5 cup Parmesan cheese
- 1 cup Mozzarella cheese
- 0.5 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them into 1/4-inch thick rounds.
Thinly slice the garlic cloves and set aside.
Core the plum tomatoes and slice them into thin rounds as well.
Grease a medium-sized baking dish with 1 tablespoon of olive oil.
Layer half of the potato slices evenly on the bottom of the dish. Overlap the slices slightly to ensure full coverage.
Drizzle 1 tablespoon of olive oil over the potato layer. Sprinkle half of the garlic slices, half of the oregano, and season with half of the salt and pepper.
Arrange half of the tomato slices over the potatoes and add half of the basil leaves on top.
Sprinkle half of the Parmesan cheese evenly over the layer.
Repeat the layering process with the remaining potatoes, garlic, oregano, salt, pepper, tomatoes, basil, and Parmesan cheese.
Pour the 0.5 cup of water evenly around the edges of the dish to add moisture for cooking.
Top the final layer with the mozzarella cheese, distributing it evenly across the surface.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 15 minutes or until the top turns golden and bubbly, and the potatoes are tender when pierced with a knife.
Remove the dish from the oven and let it rest for 5-10 minutes before serving.
Serve warm as a side dish or a light main course paired with a fresh green salad.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 478 mg | 37% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1085 mg | 23% | |
*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.
