Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
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
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
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
IAN
September 23, 2018 at 4:23 pmMake sure to slice potatoes before boiling or else they won’t be near done in the cooking time.
sandy
September 17, 2013 at 12:17 pmoops didn’t print out the directions the first time i looked.
sandy
September 17, 2013 at 10:06 amgoing 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?
Hilary
December 22, 2012 at 8:22 pmThis 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.
Michelle
March 10, 2011 at 10:01 pmLooks nice, can I add some spinich and onion? i just might steal this :3
Darzalliela.
March 10, 2011 at 9:59 pmeno, se am stion tee madro papa no. :)
Alana
March 10, 2011 at 9:58 pmThis looks yummo, I’ll make it for my school (year 8) evaluation test, in australian christmas cooking. :) ‘
Kristi
January 20, 2011 at 1:33 pmI 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!
Jamie
July 10, 2009 at 2:00 pmYay! Three ingredients I have to use up soon. This looks yummy and I am going to peel potatoes right now. Thanks!
Deseree
March 2, 2009 at 3:49 pmYou’re welcome Suzy!
Thanks Karla!
Karla
March 2, 2009 at 2:08 pmyum! looks & sounds good :)
Suzy
March 1, 2009 at 9:53 pmLooks like a tasty easy side dish to spice things up! Thanks for sharing your recipe.
Aggie
February 27, 2009 at 5:01 amWow, this looks delicious! I would have trouble not eating the whole thing too!
great photo! found you on foodgawker!
Deseree
February 27, 2009 at 4:10 pmThanks Aggie!
Kevin
February 10, 2009 at 6:24 pmThis potato bake sounds really good!
Deseree
February 11, 2009 at 4:04 pmThanks Kevin!