Potato Tomato Bake
Transform simple pantry staples into a comforting masterpiece with this Potato Tomato Bake, a creamy and cheesy casserole that’s perfect for family dinners or special occasions. Layers of thinly sliced Russet potatoes and juicy tomatoes are beautifully stacked, then smothered in a savory garlic-infused cream sauce and topped with a blend of melty mozzarella and nutty Parmesan cheese. This oven-baked delight is seasoned with aromatic dried oregano and basil, delivering classic Italian-inspired flavors in every bite. Finished with a golden-brown crust and optional fresh parsley for garnish, this dish is not only stunning to look at but also irresistibly delicious. Quick to prep and baked to perfection, this recipe is a go-to for effortless comfort food that satisfies every craving.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 medium Tomatoes
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 cup Heavy cream
- 2 small Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
Peel the potatoes and slice them into thin, even rounds, approximately 1/8-inch thick. Use a mandoline slicer if available for uniform slices.
Slice the tomatoes into thin rounds, about the same thickness as the potatoes.
Mince the garlic cloves and set them aside.
In a small mixing bowl, combine the heavy cream, minced garlic, dried oregano, dried basil, salt, and black pepper. Stir until well blended.
Assemble the bake by layering half of the potato slices at the bottom of the prepared baking dish, slightly overlapping them.
Add a layer of sliced tomatoes over the potatoes, slightly overlapping them as well.
Sprinkle half of the mozzarella cheese and half of the Parmesan cheese evenly over the tomato layer.
Repeat the layers: add another layer of potatoes, followed by tomatoes, and then the remaining mozzarella and Parmesan cheeses.
Pour the seasoned cream mixture evenly over the layered ingredients, ensuring it seeps through to the bottom.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the potatoes are tender, the cheese is melted, and the top is golden brown.
Allow the bake to cool for 5-10 minutes. Garnish with fresh parsley before serving, if desired.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.8 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 757 mg | 16% | |
*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.
