Wisconsin Potato and Vegetable Growers Association

Tomato, Potato and Mozzarella Bake

Tomato, Potato and Mozzarella Bake

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Course Side Dish


  • 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


  • 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!
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