Cheese Tomato Potato Bake Food

CHEESE AND TOMATO POTATO BAKE

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.

CREAMY CHEESE & POTATO BAKE

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.

ANNIE'S POTATO & TOMATO BAKE

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.

POTATO AND TOMATO BAKE

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.

POTATO, ONION & TOMATO BAKE

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 AND TOMATO BAKE (PATATE E POMODORI AL FORNO)

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!

TOMATO, POTATO AND MOZZARELLA BAKE

Steps:

• 1. Bring a large pot of water to a boil. Add potatoes and parboil for 5 minutes. Strain. (Note: these should be a little underdone so that they won't get too mushy when you bake them in the oven.)
• 2. In a large casserole dish, layer potato, tomato, and mozzarella. You will only have one layer but overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper. Drizzle lightly with extra virgin olive oil.
• 3. Bake in a preheated 350-degree oven for 20-25 minutes or until cheese is melted and slightly golden. Serve hot.

TOMATO-TOPPED CHEESY POTATO BAKE

Steps:

• Heat oven to 400°F.
• Cook potatoes in saucepan of boiling water 10 min. or just until tender; drain. Return potatoes to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 3 min., adding garlic for the last minute. Add flour; cook and stir 1 min. Gradually add broth; cook 5 min. or until thickened, stirring constantly. Add shredded cheese, 2 Tbsp. Parmesan and red pepper; cook and stir 1 min. or until shredded cheese is melted. Remove from heat.
• Drain potatoes. Layer half each of the potatoes and cheese sauce in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Top with tomatoes.
• Bake 20 min. or until heated through. Top with remaining Parmesan; bake 5 min. or until golden brown. Sprinkle with parsley.

CHEESE TOMATO POTATO BAKE

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.

TOMATO CHEESE CRUNCH

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.

BAKED TOMATO, GRUYèRE & POTATO GRATIN

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.

POTATO-TOMATO CHEESE BAKE

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).

POTATO TOMATO BAKE

Steps:

• Preheat oven to 375 degrees.
• Scrub potatoes well.
• Slice potatoes (about 3/8 inch thick) and boil until just tender.
• Drain.
• Slice tomatoes.
• Grease two 10-inch glass pie plates.
• Arrange potatoes in a single layer on bottom on pie plate. Follow with a layer of tomatoes and a generous sprinkle of cheese. Repeat this procedure until pie plate is full.
• Last layer of tomatoes should be attractively arranged on top.
• Beat eggs and milk together.
• Add seasoned salt and pepper, to taste. Pour egg mixture over potatoes and tomatoes.
• Top with some chopped parsley.
• Bake at 375 degrees for 50 minutes to 1 hour until pie is set. Makes 6 to 8 servingd (2 pies)