Cheese Tomato Potato Bake Recipes

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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

TOMATO, PASTA, AND POTATO BAKE



Tomato, Pasta, and Potato Bake image

Layers of pasta, potatoes, cheese, and tomatoes make this easy, rustic dinner super-satisfying.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h45m

Number Of Ingredients 8

Extra-virgin olive oil, for baking dish
1 pound rigatoni
1 can (28 ounces) crushed tomatoes
2 tablespoons fresh oregano leaves
1 pound Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1/2 medium onion, halved and thinly sliced
1 cup grated Parmesan
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. Bring 4 cups water to a boil and remove from heat. Lightly oil a 9-by-13-inch baking dish. Arrange half the pasta in a single layer in dish. Top with one-third the tomatoes, 1 tablespoon oregano, half the potatoes, all the onion, and 1/2 cup Parmesan; season with 2 teaspoons salt and 1/4 teaspoon pepper. Distributing evenly, layer with remaining pasta, another one-third tomatoes, and remaining oregano and potatoes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Top with remaining tomatoes.
  • Place dish on a rimmed baking sheet. Carefully pour hot water into dish until it comes up to the top layer of potatoes. Tightly cover dish with foil and bake until liquid is absorbed and pasta and potatoes are tender, about 1 hour. Remove foil and top with 1/2 cup Parmesan. Bake until browned, 20 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 323 g, Fat 4 g, Fiber 4 g, Protein 15 g

BROCCOLI AND TOMATO BAKE



Broccoli and Tomato Bake image

This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.

Provided by Eliot

Categories     Side Dish     Vegetables     Tomatoes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 small carrot, diced
1 stalk celery, diced
salt and ground black pepper
¾ pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
1 (15 ounce) can diced tomatoes
1 tablespoon chopped green olives
2 teaspoons maple syrup
¼ cup crumbled goat cheese
¼ cup Parmesan cheese

Steps:

  • Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
  • Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
  • Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
  • Bake in preheated oven until the cheese begins to brown, about 20 minutes.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g

ANNIE'S POTATO & TOMATO BAKE



Annie's potato & tomato bake image

This is a great dish for everyone to dig into and you can cook it hours ahead, it tastes even nicer reheated

Provided by Mary Cadogan

Categories     Dinner, Side dish, Supper

Time 1h15m

Yield Serves 4-6 as a side dish

Number Of Ingredients 3

750g even-sized potato , such as Desirée or Maris Piper
750g tomato
4-5 tbsp olive oil

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.

Nutrition Facts : Calories 306 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium

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.

POTATO-TOMATO CHEESE BAKE



Potato-Tomato Cheese Bake image

This is a great recipe to use up tomatoes from your garden! You can add in some Parmesan cheese to the tomato mixture also if desired.

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons butter (can use olive oil in place of butter)
1 medium onion, sliced
2 tablespoons minced fresh garlic (or to taste)
3 lbs plum tomatoes, chopped (can use 2 pounds)
1 tablespoon hot sauce (or to taste or use Tabasco to taste)
1/2-1 teaspoon dried basil
1/2 teaspoon dried thyme
salt and black pepper
3 lbs russet potatoes (peeled and sliced into about 1/8-inch slices)
3 cups monterey jack cheese (or to taste, or use a similar cheese)
parmesan cheese

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).

Nutrition Facts : Calories 507.2, Fat 25.5, SaturatedFat 15.8, Cholesterol 70.6, Sodium 445.6, Carbohydrate 51.9, Fiber 8.1, Sugar 8.9, Protein 20.9

BAKED TOMATO, GRUYèRE & POTATO GRATIN



Baked tomato, gruyère & potato gratin image

Layer up sliced potatoes and tomatoes with a cheesy, creamy sauce, then top with walnuts and breadcrumbs for a vegetarian bake

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course, Supper

Time 1h40m

Number Of Ingredients 12

a few knobs of butter , plus extra for greasing
4-5 thyme sprigs
200g gruyère , grated
100g parmesan (or vegetarian alternative), finely grated
500ml pot double cream
300ml vegetable or chicken stock
1 ½kg large potatoes , thinly sliced (on a mandolin if you have one)
8 round shallots or 4 banana shallots, thinly sliced
3 fat garlic cloves , finely chopped
100g walnuts , chopped
650g mixed tomatoes , sliced
5 tbsp dried breadcrumbs

Steps:

  • Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
  • Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you've layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
  • Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

Nutrition Facts : Calories 622 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber

TOMATO CHEESE CRUNCH



Tomato Cheese Crunch image

Tomatoes are baked with layers of onion and cheese. You can use either bread crumbs or potato chips in this easy, tasty side dish.

Provided by Debra

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 4

6 tomatoes, peeled and sliced
½ cup thinly sliced onions
1 cup shredded Cheddar cheese
2 cups crushed plain potato chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • Arrange half of the tomato slices in the bottom of the prepared baking dish. Sprinkle half of the sliced onion, and half of the shredded cheese, then half of the crushed potato chips. Repeat layers.
  • Bake for 30 minutes in the preheated oven, or until top is golden and crispy.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 18.8 g, Cholesterol 19.8 mg, Fat 15.9 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 6.8 g, Sodium 287.7 mg, Sugar 4.1 g

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