Ingredients for Potato Tomato Cheese Bake
- 3 tablespoons butter
- 1 medium onion, chopped
- 2 cloves fresh garlic, minced
- 2 lbs plum tomatoes, chopped
- 1 teaspoon hot sauce
- Dried Basil
- Dried Thyme
- salt and black pepper, to taste
- 4 lbs russet potatoes, peeled and thinly sliced
- 4 cups shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
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How to Make Potato Tomato Cheese Bake
- Preheat oven to 400°F (200°C).
- Grease a 13 x 9-inch baking dish with butter.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté for 5 minutes, or until softened.
- Stir in 2 pounds of chopped plum tomatoes, 1 teaspoon of hot sauce, 1/4 cup chopped fresh basil, 1 tablespoon chopped fresh thyme. Sauté for 5 minutes. Season generously with salt and black pepper to taste.
- Layer 1/3 of the tomato mixture in the prepared baking dish. Top with half of the sliced potatoes (about 2 pounds, thinly sliced). Sprinkle with half of the shredded cheese (about 2 cups).
- Repeat layers: remaining tomato mixture, remaining sliced potatoes, remaining shredded cheese. Sprinkle 1/2 cup grated Parmesan cheese over the top.
- Cover the baking dish tightly with aluminum foil.
- Bake for 40-50 minutes.
- Remove foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
35g
Fat
79g
Carbs
17g
