Potatoes Italiano Bake
Bring bold Italian flavors to your table with this comforting Potatoes Italiano Bake, a layered casserole featuring tender russet potatoes, vibrant vegetables, and rich marinara sauce. Infused with aromatic garlic, Italian seasoning, and a medley of sautéed onions, zucchini, and red bell peppers, this dish is topped with gooey mozzarella and nutty Parmesan for the ultimate cheesy finish. Perfectly baked to golden, bubbly perfection, it's a hearty yet wholesome meal that can be served as a standalone main or a satisfying side. Ready in just over an hour, this family-friendly recipe combines simple ingredients with crave-worthy flavors, making it a go-to for Italian-inspired comfort food.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 large Red bell pepper, diced
- 1 medium Zucchini, sliced into half-moons
- 2 cups Marinara sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a thin layer of olive oil.
Peel the russet potatoes and slice them into 1/4-inch thick rounds. Set them aside in a bowl of cold water to prevent browning.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and diced onion, sautéing for 2-3 minutes until fragrant and softened.
Add the red bell pepper and zucchini to the skillet, cooking for an additional 4-5 minutes until the vegetables are tender. Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Mix well and set aside.
Drain and pat the potato slices dry with a clean kitchen towel. Arrange a single layer of potato slices on the bottom of the prepared baking dish.
Spread a layer of the vegetable marinara mixture over the potatoes, followed by a thin sprinkle of shredded mozzarella cheese.
Repeat the layering process (potatoes, marinara mixture, mozzarella) until you have used all the ingredients, finishing with a generous layer of shredded mozzarella on top.
Sprinkle the grated Parmesan cheese evenly over the mozzarella layer for an extra burst of flavor.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to allow the potatoes to cook through.
Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden and bubbly.
Remove the dish from the oven and let it cool for 5-10 minutes. Garnish with fresh chopped parsley before serving.
Serve warm as a main dish or a side, and enjoy your Potatoes Italiano Bake!
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1217 mg | 26% | |
*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.
