This savory layered potato and tomato bake is Sunday dinner with almost no technique required. Thin potato layers brushed with butter stack with tomatoes, fresh mozzarella, hard-boiled eggs, and basil, then bake under a Parmesan lid. It slices like a dream and reheats even better.
Craving the ultimate comfort food that’s both hearty and elegant? Imagine tender slices of potato forming a savory base, topped with juicy, ripe tomatoes seasoned with basil, and a generous layer of melted mozzarella cheese. But the real magic is the unique topping—a rich mixture of chopped hard-boiled eggs, fresh parsley, and butter, all baked under a golden crust of Parmesan. This Savory Layered Potato and Tomato Bake is a rustic, satisfying dish that’s perfect for a cozy weeknight dinner or a special weekend brunch. It’s a hug in a casserole dish!
Ingredients
• 2 lbs / 900g (31.7 oz) russet potatoes
• 6 Tbs / 85g (3 oz) unsalted butter, melted and divided
• 1 tsp / 6g (0.21 oz) salt, divided, plus more to taste
• 1½ lbs / 680g (24 oz) ripe tomatoes, such as Roma or beefsteak
• Freshly ground black pepper to taste
• 1½ tsp / 3g (0.11 oz) dried basil, crushed
• ⅔ lb / 300g (10.6 oz) fresh mozzarella cheese
• 6 large hard-boiled eggs
• ⅔ cup / 30g (1.06 oz) chopped fresh parsley
• ½ cup / 50g (1.76 oz) freshly grated Parmesan cheese
Instructions
1. Begin by boiling the potatoes in salted water until a fork can pierce them but they still hold their shape—just barely tender. Drain, and once cool enough to handle, peel and slice them crosswise into thick, ¼-inch / 6mm rounds.
2. Preheat your oven to 350°F / 175°C. Pour 2 tablespoons (30 ml / 1 fl oz) of the melted butter into the bottom of a large, shallow casserole dish (a 9×13 inch / 23×33 cm dish works well), swirling to coat. Arrange the potato slices in a single, slightly overlapping layer and sprinkle them with salt.
3. Slice the ripe tomatoes and arrange them in an even layer over the potatoes. Season the tomatoes generously with salt, freshly ground black pepper, and the crushed dried basil.
4. Slice the mozzarella cheese and cut the slices into wide strips. Distribute the mozzarella strips evenly over the seasoned tomatoes, creating a delicious cheesy blanket.
5. Prepare the topping. Peel and coarsely chop the hard-boiled eggs. In a medium bowl, combine the chopped eggs with the remaining 4 tablespoons (60 ml / 2 fl oz) of melted butter, the chopped fresh parsley, ½ teaspoon of salt, and a few grinds of black pepper. Gently toss until everything is well combined.
6. Carefully spread the egg and parsley mixture over the layer of mozzarella cheese. For the final touch, sprinkle the freshly grated Parmesan cheese evenly over the entire casserole.
7. Bake for 25 to 30 minutes, or until the casserole is hot, bubbly, and the Parmesan on top is golden brown. Let it rest for a few minutes before serving to allow it to set.
Nutritional Information
• Serving Size: 1 slice (assuming 6 servings)
• Calories: approx. 550 kcal
• Protein: 25g
• Carbohydrates: 35g
• Fat: 35g
• Sodium: 800mg
Pro Tips
• For a richer flavor, use vine-ripened or heirloom tomatoes. Pat the tomato slices dry with a paper towel before layering to prevent a watery casserole.
• Don’t over-boil the potatoes. They should be firm enough to slice easily without crumbling. A waxy potato variety like Yukon Gold can also be used for a creamier texture.
• To save time, you can boil the eggs and potatoes a day in advance. Store them in the refrigerator until you’re ready to assemble the casserole.
• Let the casserole rest for 5-10 minutes after baking. This allows it to set, making it much easier to slice and serve cleanly.
FAQ
Q: Is this potato and tomato bake a good source of vegetarian protein
A: Yes, this dish is an excellent source of vegetarian protein. The combination of six large hard-boiled eggs and two types of cheese (mozzarella and Parmesan) provides approximately 25 grams (0.88 oz / 24.9 g) of protein per serving, making it a hearty and satisfying meal.
Q: Can I make this potato and tomato bake vegan
A: To adapt this recipe for a vegan diet, you would need several key substitutions. Use a plant-based butter, replace the mozzarella and Parmesan with your favorite dairy-free cheese alternatives, and substitute the hard-boiled eggs with a layer of seasoned, crumbled firm tofu or a store-bought vegan egg product.
Q: How do I store and reheat leftovers of this casserole
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat individual portions in the microwave or a toaster oven. You can also reheat the entire casserole, covered with foil, in an oven at 350°F / 175°C until warmed through.
Q: What can I use instead of the hard-boiled egg topping
A: If you prefer to omit the eggs, you can create a delicious alternative topping. Mix the remaining 4 tablespoons (60 ml / 2 fl oz) of melted butter and parsley with 1/2 cup (480 ml) of breadcrumbs (panko works well for extra crunch) and the Parmesan cheese. Sprinkle this mixture over the mozzarella before baking for a golden, crispy crust.
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Savory Layered Potato and Tomato Bake
Ingredients
Method
- Begin by boiling the potatoes in salted water until a fork can pierce them but they still hold their shape—just barely tender.
- Drain, and once cool enough to handle, peel and slice them crosswise into thick, ¼-inch / 6mm rounds.
- Preheat your oven to 350°F / 175°C.
- Pour 2 tablespoons (30 ml / 1 fl oz) of the melted butter into the bottom of a large, shallow casserole dish (a 9x13 inch / 23x33 cm dish works well), swirling to coat.
- Arrange the potato slices in a single, slightly overlapping layer and sprinkle them with salt.
- Slice the ripe tomatoes and arrange them in an even layer over the potatoes.
- Season the tomatoes generously with salt, freshly ground black pepper, and the crushed dried basil.
- Slice the mozzarella cheese and cut the slices into wide strips. Distribute the mozzarella strips evenly over the seasoned tomatoes, creating a delicious cheesy blanket.
- Prepare the topping.
- Peel and coarsely chop the hard-boiled eggs.
- In a medium bowl, combine the chopped eggs with the remaining 4 tablespoons (60 ml / 2 fl oz) of melted butter, the chopped fresh parsley, ½ teaspoon of salt, and a few grinds of black pepper. Gently toss until everything is well combined.
- Carefully spread the egg and parsley mixture over the layer of mozzarella cheese. For the final touch, sprinkle the freshly grated Parmesan cheese evenly over the entire casserole.
- Bake for 25 to 30 minutes, or until the casserole is hot, bubbly, and the Parmesan on top is golden brown.
- Let it rest for a few minutes before serving to allow it to set.
- Don't over-boil the potatoes. They should be firm enough to slice easily without crumbling. A waxy potato variety like Yukon Gold can also be used for a creamier texture.
- Let the casserole rest for 5-10 minutes after baking. This allows it to set, making it much easier to slice and serve cleanly.
