Tuesday, March 13, 2012

Baked Potato and Tomato

Here's a simple side dish you could put with almost anything.

With fresh, summer tomatoes right out of the garden, this dish would be at its best.

Even so, with some large hot house tomatoes and a few potatoes, this is full of flavour and really satisfying.

Resist the urge to change it first time around and I think you'll see the simplicity of the ingredients and seasonings are perfect.

Baked Potato and Tomato
(Company's Coming:The Potato Book)

3 lbs Potatoes (6 medium)
4 medium tomatoes, sliced
3-4 medium onions, sliced
3/4 C monterey jack or cheddar cheese, grated
1/2 C grated parmesan
3/4 tsp dried oregano
3/4 tsp dried basil
1 tsp salt
1/2 tsp pepper
1/2-1 C mozzarella cheese, grated

Layer 1/2 of first 3 ingredients in a greased 4 quart casserole dish.
Sprinkle with Monterey Jack or Cheddar cheese.

Mix parmesan, oregano, basil, salt and pepper in a small bowl.
Sprinkle 1/2 over the Jack cheese. Layer second 1/2 of vegetables over the top. Sprinkle with second half of parmesan herb mixture.

Scatter mozzarella cheese on top.
Cover with foil or lid and bake at 400*F for 50 minutes.
Remove foil and bake 10 more minutes or until potatoes are tender.

Serves 8

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