Tomato, Potato and Mozzarella Bake

I was trying to think of a side dish for dinner last week, and this simple tomato, potato and mozzarella bake came to mind.  First, I layered thinly sliced tomatoes, potatoes and mozzarella in a casserole dish. Then I sprinkled them with some minced garlic, salt and pepper, and grated Romano cheese before drizzling a little extra virgin olive oil over the top.  I then baked the dish until the mozzarella was melted and bubbly.  It was hard for me to keep from eating the whole thing!

This would be great served with Roasted Pork Tenderloin or Mushroom and Spinach Stuffed Flank Steak.

 

Tomato, Potato and Mozzarella Bake Recipe

Serves 4 Prep Time: Cook Time:

Ingredients:

  • 8 cups water
  • 3 russet potatoes, sliced 1/4 inch
  • 3 tomatoes, sliced 1/4 inch thick
  • 8 ounces mozzarella, sliced 1/4 inch thick
  • 2 cloves garlic, minced
  • 2 tablespoons grated Romano cheese
  • kosher salt and pepper to taste
  • extra virgin olive oil for drizzling

Instructions

1

Preheat oven to 350 degrees.

2

Bring water to boil, add potatoes and parboil for 5 minutes. Strain. (Note: you want these to be a little underdone so that they wont get too mushy when you bake them in the oven).

3

In a large casserole dish, layer potato, tomato, mozzarella. While you will only have one layer, you'll want to overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper. Drizzle lightly with extra virgin olive oil.

4

Bake 20-25 minutes. Cheese will be melted and slightly golden. Serve hot.

Notes

Enjoy!

Leave a Comment

  • Reply
    sandy
    September 17, 2013 at 12:17 pm

    oops didn’t print out the directions the first time i looked.

  • Reply
    sandy
    September 17, 2013 at 10:06 am

    going to make this today but wondering about the water. is it to boil the potatoes first then cut them in slices with the skins on?

  • Reply
    Hilary
    December 22, 2012 at 8:22 pm

    This is lovely. I’m making it with some heirloom tomatoes I found at the grocery store and a dry jack cheese. I wish I’d thought to use onions, but I did sprinkle the layers with garlic and kosher salt. It smells heavenly.

  • Reply
    Michelle
    March 10, 2011 at 10:01 pm

    Looks nice, can I add some spinich and onion? i just might steal this :3

  • Reply
    Darzalliela.
    March 10, 2011 at 9:59 pm

    eno, se am stion tee madro papa no. :)

  • Reply
    Alana
    March 10, 2011 at 9:58 pm

    This looks yummo, I’ll make it for my school (year 8) evaluation test, in australian christmas cooking. :) ‘

  • Reply
    Kristi
    January 20, 2011 at 1:33 pm

    I made this tonight. It was good but don’t do what I did – I forgot to salt it and I didn’t put nearly enough mozzarella! I’ll make it again though!

  • Reply
    Jamie
    July 10, 2009 at 2:00 pm

    Yay! Three ingredients I have to use up soon. This looks yummy and I am going to peel potatoes right now. Thanks!

  • Reply
    Deseree
    March 2, 2009 at 3:49 pm

    You’re welcome Suzy!
    Thanks Karla!

  • Reply
    Karla
    March 2, 2009 at 2:08 pm

    yum! looks & sounds good :)

  • Reply
    Suzy
    March 1, 2009 at 9:53 pm

    Looks like a tasty easy side dish to spice things up! Thanks for sharing your recipe.

  • Reply
    Aggie
    February 27, 2009 at 5:01 am

    Wow, this looks delicious! I would have trouble not eating the whole thing too!

    great photo! found you on foodgawker!

  • Reply
    Kevin
    February 10, 2009 at 6:24 pm

    This potato bake sounds really good!