Cheesy Tomato Potato Bake
Cheesy Tomato Potato Bake
Ingredients
- 3 medium russet potatoes, peeled and sliced 1/4-inch thick
- 3 medium tomatoes, sliced 1/4-inch thick
- 1/2 cup onion, chopped (about 1 small onion)
- 1 tablespoon unsalted butter
- 1/4 cup sour cream
- 1/4 cup cream cheese, softened
- 1 teaspoon garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 1/2 cups mozzarella cheese, shredded and divided
- 2 tablespoons Romano cheese, grated
Preparation
- Preheat oven to 350°F. Grease 2 quart casserole dish with cooking spray.
- Place potato slices in large pot. Cover with water and boil over medium-high heat for 10 minutes. Drain and set aside.
- Melt butter in large pan over medium heat. Add onions and sauté until tender and translucent. Stir in sour cream and cream cheese until smooth. Season with garlic, oregano, and pepper, and mix in grated Romano until well blended.
- Remove from heat, and stir in 1/2 cup mozzarella until melted. Combine sauce with potatoes, tossing gently to coat. Layer potatoes in prepared dish, alternating with sliced tomatoes.
- Sprinkle with remaining 1 cup of cheese. Bake for 20 to 25 minutes until cheese is melted.