Potato Onion and Tomatoes Italian Style
Bring the essence of rustic Italian cooking to your table with this hearty Potato, Onion, and Tomatoes Italian Style recipe. Perfectly layered slices of tender potatoes, sweet yellow onions, and juicy tomatoes are seasoned with fragrant dried oregano, basil, and fresh parsley, then baked to perfection in a generous drizzle of olive oil. A touch of garlic infuses depth, and a sprinkle of Parmesan cheese (optional but highly recommended) adds a savory finish to this dish. Prepared in just over an hour, this recipe is a fantastic vegetarian side or light main course that’s equal parts comforting and flavorful. Whether paired with crusty bread or served alongside roasted meats, this easy-to-make casserole is guaranteed to deliver a taste of Italy in every bite. Ideal for weeknight dinners or special gatherings, it’s a simple, wholesome dish that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 medium Yellow onions
- 3 medium Tomatoes
- 3 large Garlic cloves
- 4 tablespoons Olive oil
- 2 teaspoons Dried oregano
- 1 teaspoon Dried basil
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel and slice the potatoes into 1/4-inch thick rounds. Set them aside in a bowl of water to prevent browning.
Cut the onions in half, then slice them into thin half-moons.
Slice the tomatoes into rounds of similar thickness to the potatoes.
Finely chop the garlic and parsley and set aside.
Drain the potatoes and pat them dry with a kitchen towel.
In a large baking dish, drizzle 2 tablespoons of olive oil and spread it evenly.
Layer the potato slices at the bottom of the dish, slightly overlapping them. Sprinkle a pinch of salt, black pepper, a small amount of oregano, and basil over the layer.
Next, add a layer of onion slices followed by a layer of tomatoes. Sprinkle salt, black pepper, oregano, and basil again, and drizzle a bit of olive oil.
Repeat layering potatoes, onions, and tomatoes with the seasonings until all the ingredients are used up, finishing with a top layer of tomatoes.
Drizzle the remaining olive oil evenly over the top layer and sprinkle any leftover garlic, parsley, and optional Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes or until the potatoes are tender and the top is golden brown.
Remove from the oven and let rest for 5 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 23.9 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 543 mg | 42% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3807 mg | 81% | |
*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.
