Best Tomato Topped Cheesy Potato Bake Recipes

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POTATO AND TOMATO BAKE (PATATE E POMODORI AL FORNO)



Potato and Tomato Bake (Patate e Pomodori al Forno) image

Potato and Tomato Bake (Patate e Pomodori al Forno), a combination of richness meets starchiness with a whole lot of flavor and texture, tipping the comfort scale in a big way!

Provided by Loreto

Categories     Side dish

Time 1h30m

Number Of Ingredients 8

2 large yellow cipolline onions, cut into thin rounds
1 Kg (2 lbs) potatoes, peeled and thinly sliced into rounds
450 g (1 lb) harvest tomatoes, cut into thin rounds
6 Tbsp e.v.o. oil
115 g (1 cup) grated Parmigiano
Sea salt and freshly ground black pepper to taste
Handful fresh basil leaves, broken up by hand
Splash of water (2 oz)

Steps:

  • Preheat oven to 350 degrees F.
  • Brush a generous amount of olive oil in a 9x14" baking dish.
  • Arrange a layer of onions on the bottom.
  • Top that with a layer of potatoes.
  • Then a layer of tomatoes.
  • I find it best to season each layer with a splash of olive oil, salt and pepper.
  • Repeat this layer process until all the potato, tomato and onion are finished.
  • End with the top layer being overlapped.
  • Pour in the water, and finish by sprinkling the grated Parmigiano on top.
  • Drizzle some olive oil all through out.
  • Place into heated oven and bake for 1 hour or until potatoes are fork tender and top is nice and crispy golden brown.
  • Take out of oven.
  • Cut into desired portions.
  • Enjoy!

CREAMY CHEESE & POTATO BAKE



Creamy cheese & potato bake image

A comforting cheesy potato bake is the perfect accompaniment to a hearty meat dish in winter

Provided by Emma Lewis

Categories     Buffet, Dinner, Side dish, Supper

Time 1h45m

Number Of Ingredients 8

1½ kg King Edward potato, Desiree, or similar, peeled
1 onion, finely chopped
knob of butter, plus extra for greasing
100ml white wine
300ml milk
400ml double cream
3 sage leaves, finely chopped
50g gruyère, grated

Steps:

  • Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
  • Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

Nutrition Facts : Calories 615 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.33 milligram of sodium

CHEESY STUFFED BAKED POTATOES



Cheesy Stuffed Baked Potatoes image

These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 6 servings.

Number Of Ingredients 10

3 large baking potatoes (1 pound each)
1-1/2 teaspoons canola oil, optional
1/2 cup sliced green onions
1/2 cup butter, cubed, divided
1/2 cup half-and-half cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1 cup shredded cheddar cheese
Paprika

Steps:

  • Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.

Nutrition Facts : Calories 416 calories, Fat 26g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 693mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

POTATO AND TOMATO BAKE



Potato and Tomato Bake image

Combine cheese, tomatoes, potatoes, Italian dressing and more in this Potato and Tomato Bake from My Food and Family that the whole family will love. We rarely meet a cheesy potato bake we don't like, and this Potato and Tomato Bake is no exception!

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 4 servings

Number Of Ingredients 5

3 tomatoes (1 lb.), cut into thin slices
3/4 lb. baking potatoes (about 2), peeled, cut into thin slices
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Italian* Five Cheese Blend
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400°F.
  • Arrange tomatoes alternately with potatoes in concentric circles in 9-inch pie plate, overlapping slices and rows as needed to form even layer.
  • Drizzle with dressing; sprinkle with cheeses. Cover.
  • Bake 1 hour or until potatoes are tender and Parmesan is lightly browned, uncovering for the last 10 min. Let stand 5 min. before unmolding onto plate.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

CHEESE AND TOMATO POTATO BAKE



Cheese and Tomato Potato Bake image

This crispy cheese and tomato potato bake is super easy to make. It's layered up with mature cheddar cheese, thinly sliced potatoes, and a rich tomato sauce - the perfect side dish.

Provided by Becca Heyes

Categories     Side Dish

Time 2h

Number Of Ingredients 14

1 tbsp oil
240 g carrots ((~ 3 medium carrots), grated)
1 onion, (finely diced)
4 cloves garlic, (minced)
1 tsp smoked paprika
1/2 tsp dried mixed herbs
500 ml (~ 2 cups) passata or tomato sauce
2 tbsp tomato puree / paste
175 g (~ 1 1/3 cups) cherry tomatoes, halved
Salt
Black pepper
800 g (~ 28 oz) potatoes (~ 4 medium potatoes)
200 g mature cheddar cheese, (grated (~ 2 cups when grated))
25 g (~ 1/3 cup) breadcrumbs (I used panko)

Steps:

  • Heat the oil in a frying pan, and add the grated carrot and diced onion. Cook over a medium heat for around 5 minutes, until fairly soft. Add the minced garlic, smoked paprika and dried herbs, and cook for 2 more minutes.
  • Next, add the tomato sauce, tomato puree and about two thirds of the cherry tomatoes (save some back for topping), along with a good pinch of salt and pepper. Bring to a gentle simmer, and cook for a few minutes.
  • Thinly slice the potatoes - I didn't bother peeling mine. If you're not planning to pre-boil the potatoes, make sure you don't cut them any thicker than a few millimetres. Or, if you want to cut them a bit thicker or you're pushed for time, pre-boil them until they're just tender.
  • Add one spoonful of sauce to the bottom of a baking dish (mine measured 8 x 8 inches), and spread it around - this just stops the potatoes from sticking to the bottom of the dish. If you have a dish with a lid, that's ideal.
  • Now layer the sliced potatoes, tomato sauce and grated cheese - I ended up with 4 layers of each in total. Just make sure the potatoes are always laid out in a single layer, to help them cook through (less important if you've pre-boiled them).
  • When you've used all the potatoes, finish with one final layer of tomato sauce, the last bit of grated cheese, and the breadcrumbs, as well as any cherry tomatoes you held back earlier.
  • If you didn't pre-boil the potatoes, add a lid to the dish (or cover with kitchen foil, if you don't have a lid), and bake at 190°C (Gas Mark 5 / 375°F) until the potatoes are soft (check by poking with a sharp knife). Mine took around an hour and a half in total, but the exact time will depend on the exact thickness of your potatoes.
  • If you did pre-boil the potatoes, you can cook your potato bake at 190°C (Gas Mark 5 / 375°F) without a lid, until golden brown and crispy - around 20-25 minutes.

Nutrition Facts : ServingSize 1 portion, Calories 493 kcal, Carbohydrate 57.1 g, Protein 19.7 g, Fat 20.8 g, SaturatedFat 11.2 g, Cholesterol 53 mg, Sodium 460 mg, Fiber 9.6 g, Sugar 9.3 g

CHEESE TOMATO POTATO BAKE



Cheese Tomato Potato Bake image

This is soooo deliciously decadent! If you want more heat, use Jack cheese with jalapeno. If you can't find Rotel tomatoes, use a 14.5 oz can of diced tomatoes drained and add a 4 oz can of chopped green chilis or jalapenos.

Provided by Lorac

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs russet potatoes, peeled and diced
1 medium white onion, peeled and chopped
4 tablespoons melted butter
1 cup grated monterey jack cheese
1 cup grated cheddar cheese
1 can Rotel Tomatoes (drained)
8 ounces sour cream
4 slices bacon, cooked and crumbled
additional grated cheese (optional)

Steps:

  • Preheat oven to 350°F.
  • Cook potato and onion in boiling salted water until potatoes are just tender, drain.
  • Add butter, cheeses, tomatoes and sour cream, stir to combine.
  • Place mixture in a baking dish, top with bacon and additional cheese if desired.
  • Bake 20-25 minutes.

Nutrition Facts : Calories 739.2, Fat 52.4, SaturatedFat 29.9, Cholesterol 127.1, Sodium 643.6, Carbohydrate 45.7, Fiber 5.4, Sugar 3.3, Protein 23.4

POTATO, ONION & TOMATO BAKE



Potato, Onion & Tomato Bake image

A fabulous twist to scalloped potatoes, this is the only way I like tomatoes hot - I'm referring to the temperature!

Provided by CountryLady

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

4 large potatoes, peeled & thinly sliced
2 small tomatoes, peeled & thinly sliced
1 small onion, thinly sliced
30 g butter, cut into thin pieces
salt & freshly ground black pepper
1/2 cup milk
1/2 cup cream
1/2 cup chicken stock
1 cup grated cheddar cheese

Steps:

  • Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.
  • Dot each layer with pieces of butter and season with salt& pepper to taste.
  • Combine milk, cream& stock and pour over potato mixture.
  • Top with cheese.
  • Dot with any remaining butter.
  • Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.

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