Cheese Tomato Potato Bake Recipes

Steps:

• Set oven to 400 degrees.
• Butter a 13 x 9-inch baking dish.
• Melt the butter in a large skillet over medium-high heat; add in onion and garlic, saute for about 5 minutes or until softened.
• Add in chopped plum tomatoes, hot sauce, basil and thyme, saute for about 5 minutes, then season with salt and lots of black to taste.
• Layer about 1/3 of the tomato mixture into the bottom of the baking dish, then half of the sliced potatoes then half of the cheese (about 1-1/2 cups).
• Repeat the layers ending with the tomato mixture on top, then sprinkle Parmesan cheese on top of the tomato mixture (any amount desired).
• Cover tightly with foil.
• Bake for about 40-50 minutes.
• Uncover and bake until browned on top and bubbling around the edges (about 20-25 minutes longer).

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.

Steps:

• Heat the oven to 190C/fan 170/gas 5. Thinly slice the potatoes either by hand or in the food processor (no need to peel them). Put in a pan with water to cover, bring to the boil, simmer for 3 mins, then drain well. Slice the tomatoes.
• Brush oil over the base and sides of a 1.5 litre ovenproof dish. Layer up half the potatoes, seasoning and drizzling with oil as you go, then cover with half the sliced tomatoes. Repeat the layers, finishing with tomatoes.
• Bake for 45-55 mins, until the top is lightly browned. Serve warm or at room temperature. Can be reheated.