Herby Potato And Tomato Casserole

It’s the season for hearty dishes, which means that we’re on a quest for easy and delicious sides to pair with our main courses. Our recipe for herbed potato and tomato casserole is just what we need to turn an easy weeknight dinner into a feast. It’s got the flavors of a Caprese salad, with tomatoes, mozzarella, and basil, but we add filling potatoes and extra seasonings to make this dish really satisfying.

The trick to making this casserole is to parboil the potatoes just short of being done. They will finish cooking in the oven without becoming mushy. Creamy potatoes and cheese topped with crunchy breadcrumbs is a great combination, while tomatoes add fresh color and taste. We know you’ll love our herbed potato and tomato casserole, and given how easy it is to make, it’s sure to become a favorite!

Why You’ll Love This Recipe

This casserole is a delightful blend of creamy and fresh flavors that transforms a simple dinner into a memorable meal. The combination of potatoes, tomatoes, and mozzarella brings a comforting warmth, while the herbs and breadcrumbs add a burst of fresh and crunchy textures. Plus, it’s incredibly easy to prepare, making it perfect for busy weeknights or relaxed weekend dinners.

Kitchen Equipment You’ll Need

• 5-quart baking dish
• Large pot for parboiling
• Sharp knife
• Cutting board
• Mixing bowl
• Aluminum foil

Ingredients

• 2 pounds Russet potatoes, sliced into 1/4-inch rounds
• 3 large tomatoes, sliced into 1/4-inch rounds
• 8 ounces fresh mozzarella, sliced into 1/4-inch rounds
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1/2 tablespoon fresh thyme leaves, chopped
• 3/4 cup grated Parmesan cheese
• 1/2 cup Italian-style bread crumbs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 5-quart baking dish to prevent sticking.
2. Parboil the sliced potatoes in a large pot for about 5 minutes so they are just underdone. This allows them to finish cooking in the oven without becoming mushy.
3. In a mixing bowl, combine the grated Parmesan cheese, breadcrumbs, parsley, basil, thyme, garlic powder, salt, and pepper. Set aside.
4. Layer the parboiled potato slices, tomato slices, and mozzarella slices in the prepared baking dish, overlapping the pieces slightly for even coverage.
5. Drizzle the layered ingredients with olive oil. Sprinkle the Parmesan and breadcrumb mixture evenly over the top.
6. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
7. Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is bubbly and the top is golden brown.

Tips for Success

• Ensure the potato slices are uniform in thickness to allow even cooking.
• Fresh herbs make a significant difference in flavor, so use them if available.
• Let the casserole rest for a few minutes before serving to allow the flavors to meld.

Additional Tips or Variations

Feel free to experiment with different types of cheese, such as cheddar or Gruyère, for a unique twist. You can also add sliced onions or bell peppers for extra flavor and texture.

Nutritional Highlights (Per Serving)

Calories: 280, Fat: 12g, Carbohydrates: 30g, Protein: 10g, Fiber: 3g

Frequently Asked Questions (FAQ)

Can I make this casserole ahead of time? Yes, you can assemble the casserole a day in advance and store it in the refrigerator. Just bake it when you’re ready to serve.

Can I freeze the leftovers? While the potatoes may lose some texture, you can freeze leftovers. Reheat them in the oven to retain some crispness.

What other herbs can I use? Oregano or rosemary would be great alternatives if you wish to change up the flavors.

Conclusion

We hope you’re inspired to try this Herby Potato and Tomato Casserole. It’s a cozy dish that promises to become a staple in your home. Share your experience and any personal twists you add in the comments below. We’d love to hear how it turned out for you!