Potato Onion Tomato Bake
Layered with comforting flavors and a golden, buttery topping, this Potato Onion Tomato Bake is a simple yet satisfying dish perfect for any occasion. Thinly sliced russet potatoes, sweet yellow onions, and ripe tomatoes are stacked in vibrant layers, then brushed with a savory olive oil and garlic thyme seasoning. Topped with a crispy blend of parmesan cheese, breadcrumbs, and melted butter, this baked casserole delivers a delightful contrast of textures in every bite. Ideal as a hearty main course or a flavorful side, this recipe is easy to prepare and loaded with wholesome goodness. Whether you're serving it for weeknight dinners or special gatherings, this bake is sure to impress while making the most of pantry staples.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 2 medium yellow onions
- 4 medium tomatoes
- 3 tablespoons olive oil
- 3 large garlic cloves
- 2 teaspoons fresh thyme
- 1.5 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 0.5 cups parmesan cheese
- 0.25 cups breadcrumbs
- 2 tablespoons butter
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish with a small amount of olive oil or butter.
Peel the potatoes and onions. Thinly slice the potatoes, onions, and tomatoes into uniform 1/4-inch thick slices using a knife or mandoline.
Mince the garlic cloves and set aside.
In a small bowl, mix the olive oil, minced garlic, fresh thyme, salt, and black pepper to create a seasoning mixture.
Arrange a layer of potato slices at the bottom of the prepared baking dish. Brush the layer with a small amount of the seasoning mixture.
Add a layer of onion slices over the potatoes, followed by a layer of tomato slices. Brush this layer with the seasoning mixture as well.
Repeat this layering process (potatoes, onions, tomatoes) until all the slices have been used, finishing with a layer of tomatoes on top.
In a mixing bowl, combine the parmesan cheese, breadcrumbs, and melted butter until the mixture resembles coarse crumbs.
Sprinkle the cheese and breadcrumb mixture evenly over the top layer of tomatoes.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are fork-tender.
Allow the potato onion tomato bake to rest for 5-10 minutes before serving. Cut into squares and serve warm as a main dish or side.
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1905 mg | 83% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 32.4 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 704 mg | 54% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 5407 mg | 115% | |
*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.
