Potatoes With Tomatoes Casserole
A comforting casserole combining tender potatoes and ripe tomatoes, layered with aromatic herbs and melted cheeses, perfect for family dinners and vegetable lovers.
Ingredients
Instructions
- Preheat oven to 350°F.
- Lightly oil a 2-quart casserole dish.
- Layer half of the sliced potatoes in the bottom of the dish.
- Add half of the tomato slices on top of the potatoes.
- Combine basil, tarragon, minced garlic, and lemon pepper.
- Sprinkle half of the herb mixture and half of the cheeses over the tomatoes.
- Repeat the layers with the remaining potatoes, tomatoes, herb mixture, and cheeses, ending with Parmesan cheese on top.
- Bake for 30 to 35 minutes until the casserole is heated through and the cheese is nicely browned.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions or bell peppers to the layers. If fresh herbs are unavailable, dried herbs can be used, but reduce the quantity by half. You can also substitute the cheeses; for example, cheddar or a dairy-free cheese can work well. For extra creaminess, try adding a layer of ricotta cheese.
Serving Suggestions
This casserole is a delightful main dish on its own but pairs beautifully with a fresh side salad or steamed vegetables. For a heartier meal, serve it alongside grilled chicken or fish. It's also an excellent option for potlucks or as a side to Mediterranean recipes like Baba Ghanouj II.
Storage & Reheating
Allow the casserole to cool completely before storing leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes or until heated through, ensuring the cheese doesn't burn.
Nutrition & Diet Analysis (per serving)
Each serving of Potatoes With Tomatoes Casserole contains roughly 569 calories, with 11g protein, 76g carbohydrates, and 25g fat. It is an excellent source of vitamin C (35% of the Daily Value), potassium (34% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1464mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it as directed, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and bake it directly from the fridge, adding a few extra minutes to the cooking time if needed.
What can I use instead of fresh tomatoes?
If fresh tomatoes are not available, you can substitute canned diced tomatoes. Drain them well before layering to avoid excess moisture. Alternatively, consider using sun-dried tomatoes for a concentrated flavor that complements the dish beautifully.
Can I add protein to this dish?
Absolutely! You can enhance the casserole by adding cooked ground meat, such as turkey or beef, between the potato and tomato layers. For a vegetarian option, try incorporating cooked lentils or chickpeas, which will add protein and a nice texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).