More results...

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Side Dish
Potato| Multi-Potatoes, Russet
Cooking Style| Bake

Tomato, Potato and Mozzarella Bake

No ratings yet
Print Recipe Pin Recipe
Tomato, Potato and Mozzarella Bake

Ingredients

  • 8 cups water
  • 3 russet potatoes sliced ¼-inch thick
  • 3 tomatoes sliced ¼-inch thick
  • 8 oz mozzarella cheese sliced ¼-inch thick
  • 2 cloves garlic minced
  • 2 Tbsp Romano cheese grated
  • kosher salt & pepper to taste
  • extra virgin olive oil for drizzling

Instructions

  • Preheat oven to 350°F.
  • Bring water to boil, add potatoes and parboil for 5 minutes. Strain. (Note: you want these to be a little underdone so that they won't 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 and enjoy!

Click an icon to share:

Eating Local Potatoes is Not Just About Taste. It’s About Choosing Better.

When you cook a meal, you’re not just feeding your body, you’re living your values.
You’re choosing foods that come from the earth, nourish your family, and support a thriving, local food system. 

And when you share that meal with the next generation, you’re teaching them how to cook and how to care, about where food comes from, who grows it, and why it matters.

Learn more about local potatoes here.