Potato-Tomato Bake with Gruyère
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.
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
Note 1: If the tomatoes are juicy, drain them on paper towels for a few minutes to avoid a watery base.
General 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
Serving: 1serving | Calories: 339kcal | Carbohydrates: 20g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 45mg | Sodium: 396mg | Potassium: 504mg | Fiber: 3g | Sugar: 3g | Vitamin A: 988IU | Vitamin C: 23mg | Calcium: 451mg | Iron: 1mg
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