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Potato and Tomato Bake

A comforting dish featuring tender potatoes layered with juicy tomatoes and a crispy breadcrumb topping, enhanced by parmesan and garlic.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Layers
  • 4 medium potatoes Sliced thinly for even cooking.
  • 4 medium tomatoes Fresh and ripe for optimal flavor.
Topping
  • 1 cup bread crumbs For a crispy topping.
  • 1/2 cup parmesan cheese Freshly grated.
  • 2 cloves garlic Minced for flavor.
  • 1 teaspoon oregano Dried or fresh can be used.
  • 2 tablespoons fresh parsley Chopped for garnish.
  • 1/2 teaspoon black pepper To taste.
  • 1 teaspoon salt Adjust according to taste.
Others
  • 3 tablespoons olive oil For drizzling and tossing.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C).
  2. Line a medium baking sheet with parchment paper.
  3. Slice the potatoes into 1/4 inch thick slices and toss them with olive oil.
  4. Slice the tomatoes into 1/4 inch thick slices.
Assembly
  1. In a bowl, mix together the bread crumbs, parmesan, minced garlic, oregano, parsley, black pepper, and a pinch of salt.
  2. Layer the potato slices on the prepared baking sheet and sprinkle them lightly with salt.
  3. Layer the sliced tomatoes evenly over the potatoes and sprinkle lightly with salt.
  4. Generously sprinkle the breadcrumb mixture over the tomatoes.
  5. Drizzle the remaining olive oil over the entire bake.
Baking
  1. Bake in the oven for 30-40 minutes or until the potatoes are fork-tender.
  2. Allow to rest for 2 minutes before serving hot.

Notes

For a more intense flavor, add herbs like thyme or basil to the breadcrumb mixture. For added crunch, broil for the last 2-3 minutes.