Potato Tomato Cheese Bake
Indulge in the ultimate comfort food with this Potato Tomato Cheese Bake, a rich and creamy casserole bursting with layers of flavor. Tender slices of potatoes and juicy tomatoes are nestled together and smothered in a decadent cheddar cheese sauce infused with garlic and a hint of oregano. This baked dish boasts a golden, bubbly topping that’s sure to impress at any dinner table. Made with pantry staples like butter, milk, and flour, and finished with a sprinkle of fresh parsley for a pop of color, this recipe is as easy to prepare as it is delicious. Perfect as a cozy side dish or a hearty vegetarian main, this bake is a satisfying crowd-pleaser that's ready in just over an hour.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 3 medium Tomatoes
- 2 cups, shredded Cheddar cheese
- 1 cup Milk
- 0.5 cup Heavy cream
- 2 cloves, minced Garlic
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. Slice the tomatoes into thin rounds as well.
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
Gradually whisk in the milk and heavy cream, stirring consistently to avoid lumps. Cook for 2-3 minutes until the mixture thickens slightly.
Stir in 1 1/2 cups of shredded cheddar cheese, salt, black pepper, and dried oregano. Continue stirring until the cheese is fully melted and the sauce is smooth. Remove from heat.
Layer half of the potato slices evenly in the prepared baking dish. Sprinkle with a small pinch of salt and pepper.
Pour half of the cheese sauce over the potatoes, spreading it evenly. Layer half of the tomato slices on top.
Repeat with the remaining potatoes, a pinch of salt and pepper, the remaining cheese sauce, and then the rest of the tomato slices.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Cover the 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 bubbly and golden brown.
Sprinkle the chopped fresh parsley over the top before serving. Allow the dish to cool for 5 minutes before serving.
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 27.5 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1999 mg | 154% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3966 mg | 84% | |
*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.
