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!
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
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
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