Herb Potato And Tomato Casserole


This recipe is great for those who love well-spiced (but not necessarily hot) recipes! Even if you’re not a cilantro fan, you’ll still love this one. Make sure to taste the herb sauce after adding 1/2 of the lemon to determine if more is needed. I added 8 garlic cloves and it was great!

After making this for years, and enjoying it, I started to get into vegetarian cooking and purchased Deborah Madison’s “Vegetarian Cooking for Everyone”. Imagine my surprise when I found this recipe, almost exactly as written, in that cookbook! However, the poster left out a step, which is to parboil the potatoes, already sliced (DM also recommend fingerling potatoes sliced in half, if available), for 10 minutes, before roasting with remaining veggies.

At that point, you cover with foil, bake at 375 for 35 minutes, then uncover and bake another 15. Might help some of you crunchy potato people out. Anyway, if you enjoyed this, I highly suggest the Madison cookbook mentioned. It is beyond phenomenal. I am not even a vegetarian, and it is by far my favorite cookbook. And as a side note, please, never use dried cilantro or parsley as suggested by another reviewer. They have 0 flavors.

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It’s the season for hearty dishes, which means that we’re on a quest for easy and delicious sides to pair with our main courses. Our recipe for herbed potato and tomato casserole is just what we need to turn an easy weeknight dinner into a feast. It’s got the flavors of a Caprese salad, with tomatoes, mozzarella, and basil, but we add filling potatoes and extra seasonings to make this dish really satisfying.

The trick to making this casserole is to parboil the potatoes just short of being done. They will finish cooking in the oven without becoming mushy. Creamy potatoes and cheese topped with crunchy breadcrumbs is a great combination, while tomatoes add fresh color and taste. We know you’ll love our herbed potato and tomato casserole, and given how easy it is to make, it’s sure to become a favorite!

 

INGREDIENTS

  • 2 pounds Russet potatoes, sliced into 1/4-inch rounds
  • 3 large tomatoes, sliced into 1/4-inch rounds
  • 8 ounces fresh mozzarella, sliced into 1/4-inch rounds

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