This potato-tomato bake with Gruyère is a Mediterranean-style side dish made with thinly sliced potatoes, vine tomatoes, and a mix of Pecorino and Gruyère. Finished with a crispy breadcrumb topping, this potato-tomato recipe pairs well with various meats and fish and also makes an excellent vegetarian main.
For more tomato recipes, try my vegetarian stuffed tomatoes with rice, red onion tomato salad, or breaded tomatoes with anchovies.
This post may contain affiliate links. Please read our affiliate disclosure.
Quick Look: Potato-Tomato Bake with Gruyère
⏱️ Prep Time: 30 minutes
🍳 Cook Time: 1 hour, 10 minutes
🕒 Total Time: 1 hour, 40 minutes
👥 Servings: 8
📊 Calories: ~339 kcal per serving (based on nutrition panel)
🔥 Cook Method: Oven-based
👩🍳 Main Ingredients: Potatoes, tomatoes, gruyère
⭐ Difficulty: Moderate-Takes some assembling but cooks without any supervision
SUMMARIZE & SAVE THIS CONTENT ON:
Why You'll Love This Potato-Tomato Bake with Gruyère
Great way to use non-peak-season tomatoes: Cooking tomatoes this way helps rejuvenate the off-season "love apple."
Medley of flavors and textures: Hearty potatoes, fresh tomatoes, melty cheese, and a delightfully crunchy, garlicky topping create a medley of flavors and textures.
Excellent holiday dish: Serve as a side at Thanksgiving, Christmas, or other holidays or events to highlight Mediterranean flavors.
Lovely Gruyère: The cheese's slightly nutty, salty flavor complements the tomatoes' acidity and enhances the potatoes' flavor.
Layered with hearty potatoes, fresh tomatoes, and melty cheese, and topped with a crunchy, garlicky Panko breadcrumb crust, this potato-tomato bake with Gruyère is casual enough for a family dinner yet elegant enough for holiday feasts.
I adore a vegetable bake, and I love anything that cooks in one dish or pot. Although casseroles could be a little time-consuming to prepare, they're usually easy to do.
If you have all the tools you need, you could assemble this mini masterpiece in about 25 minutes and dig into it in just over one hour.
For more potato recipes, try these creamy potatoes and artichokes, baked Italian potato croquettes, Italian baked mashed potatoes, Italian potatoes and eggs, or sheet-pan Italian sausage and potatoes.
Jump to:
Key Ingredients
See the recipe card for full ingredient and quantity information.
- Yellow Potatoes: They result in tender baked potatoes.
- Pecorino Romano Cheese: I highly recommend this sharp cheese for maximum flavor.
- Gruyère Cheese: Nutty and oh-so wonderful with these potatoes and tomatoes.
- Panko Breadcrumbs: Don't use regular breadcrumbs; only Panko breadcrumbs are crunchy enough here.
Variations & Substitutions
➢Use Yukon Gold potatoes if you can't find yellow potatoes. You can also use russet potatoes.
➢If you can't find vine tomatoes, beefsteak or Roma tomatoes will work.
➢If you want to use something less expensive than Gruyère, Swiss is similar and works just as well.
➢Substitute the Gruyère with creamy mozzarella or fontina for an Italian flair.
➢Add some sliced yellow onion or leeks throughout the layers.
How to Make Potato-Tomato Bake with Gruyère
Step 1: Mix together the Panko, garlic, Pecorino, and olive oil in a bowl. Set aside.
Step 2: Layer the sliced potatoes, slightly overlapping them, in a casserole dish brushed with olive oil. Sprinkle them with salt and pepper. Top with Gruyère and Pecorino.
Step 3: Top the potatoes and cheese with enough tomato slices to (mostly) cover the potatoes. Repeat this process for a total of 3 layers.
Step 4: Top the casserole with the seasoned Panko and drizzle it with some more olive oil. Bake, uncovered, for 70 minutes at 375°F.
Pro Tips
➢Use a mandolin: You'll save yourself a lot of time by slicing the potatoes and potatoes with a mandolin. Just be sure to use one with a safety top (pretty please!).
➢Salt and pepper the potatoes after layering them in the dish: If you slice them with a mandolin, they may stick together and be difficult to salt properly. Layer them in the dish first, then sprinkle each layer with salt and pepper.
➢Drain tomatoes on paper towels: If your tomatoes are juicy, drain the excess liquid first, as there shouldn't be any liquid in the bottom of the dish after baking.
➢Cut the potatoes into ¼" inch-thick slices: Cutting them on the thinner side will yield a faster cook time.
➢Let the casserole rest: Don't cut into it immediately after removing it from the oven. Let it sit for 10-15 minutes to help set.
Potato-Tomato Bake with Gruyère FAQs
Yes! Yes, you can assemble the casserole (minus the Panko) the day before, refrigerate it, and bake it the next day. Prepare the Panko topping and add it to the casserole right before baking.
Yes, in this rustic casserole, the tomato juice helps cook the already-thinly-sliced potatoes.
Yes, Gruyère melts beautifully, as it does in this potato-tomato recipe. It also complements the sharp Pecorino nicely, creating both nutty and salty notes.
Refrigerator: Store in an airtight container in the fridge for up to 3 days.
Freezer: I don't recommend freezing this casserole, mainly because of the tomatoes' high water content.
Reheat: Reheat, uncovered, in the oven at 350°F until warmed through and the top is nice and crispy.
Related Recipes
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Potato-Tomato Bake with Gruyère
Ingredients
For the Breadcrumb Topping
- 1 cup Panko breadcrumbs
- 3 garlic cloves peeled and minced
- 3 tablespoons grated Pecorino Romano cheese
- 3 tablespoons extra virgin olive oil
For the Casserole
- 2 tablespoons extra virgin olive oil
- 3-4 medium yellow potatoes unpeeled and sliced into ¼" or thinner pieces
- ¾ teaspoon kosher salt divided (⅛ teaspoon for each potato and tomato layer)
- Ground black pepper
- 2 cups Gruyère cheese shredded and divided into thirds
- ½ cup grated Pecorino Romano cheese divided into thirds
- 5 vine tomatoes sliced into ¼" or thinner pieces (Note 1)
- Bunch of fresh herbs minced (Italian flat-leaf parsley, thyme, or rosemary)
Instructions
- Preheat the oven to 375℉ and position a rack in the middle of it. Assemble the breadcrumb topping by mixing together the panko, garlic, Pecorino, and olive oil in a small bowl.
- For the casserole, pour the 2 tablespoons of olive oil into the bottom of a 9x13 rectangular casserole dish or a 9" one. Layer some potato slices on the bottom, overlapping them. Sprinkle them with ⅛ teaspoon kosher salt and some pepper, and top them with ⅓ of the Gruyere, followed by ⅓ of the Pecorino. Top with the tomato slices and another ⅛ teaspoon kosher salt. Repeat this process for a total of 3 layers.
- Cover the top layer of tomatoes with the seasoned Panko breadcrumbs, and drizzle them with a little extra virgin olive oil.
- Place the dish, uncovered, on the middle oven rack. Bake for about 70 minutes, until the potatoes are fork-tender and the top is golden brown. Let it sit for 10-15 minutes before cutting. Garnish the panko topping with the fresh herbs. Enjoy!
Notes
- Be sure the potato and tomato slices are cut no more than ¼" thick so they don't take too long to cook.
- If the top begins to brown too much before the potatoes are done, cover the dish with foil to finish baking.
- It's important to let this casserole sit for 10 to 15 minutes after it's done. Similar to lasagna, it needs time to set.
Nutrition
Save This Recipe
Enter your email address to get a link to this post in your inbox!
What a fantastic casserole. It was so flavorful, and the texture, along with the combination of cheeses, makes it hard to eat just one slice.