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Tomato, potato, mozzarella bake in casserole dish.
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Tomato, Potato and Mozzarella Bake

Potatoes, mozzarella and tomatoes layered and baked until the mozzarella is golden and bubbly.
Course Side Dishes
Cuisine American
Keyword baked potatoes, fresh garlic, fresh mozzarella, mozzerella, russet potatoes, tomato
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings

Ingredients

Ingredients:

  • 8 cups water
  • 3 russet potatoes sliced 1/4 inch
  • 3 to matoes 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

  • Preheat oven to 350 degrees.
  • 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).
  • 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.
  • Bake 20-25 minutes. Cheese will be melted and slightly golden. Serve hot.

Notes

Enjoy!