Potato and Tomato Bake (Patate e Pomodori al Forno)

Potato and Tomato Bake (Patate e Pomodori al Forno)

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Potato and Tomato Bake (Patate e Pomodori al Forno), a combination of richness meets starchiness with a whole lot of flavor and texture, tipping the comfort scale in a big way!


  • 2 large yellow cipolline onions, cut into thin rounds
  • 1 Kg (2 lbs) potatoes, peeled and thinly sliced into rounds
  • 450 g (1 lb) harvest tomatoes, cut into thin rounds
  • 6 Tbsp e.v.o. oil
  • 115 g (1 cup) grated Parmigiano
  • Sea salt and freshly ground black pepper to taste
  • Handful fresh basil leaves, broken up by hand
  • Splash of water (2 oz)


  1. Preheat oven to 350 degrees F.
  2. Brush a generous amount of olive oil in a 9x14" baking dish.
  3. Arrange a layer of onions on the bottom.
  4. Top that with a layer of potatoes.
  5. Then a layer of tomatoes.
  6. I find it best to season each layer with a splash of olive oil, salt and pepper.
  7. Repeat this layer process until all the potato, tomato and onion are finished.
  8. End with the top layer being overlapped.
  9. Pour in the water, and finish by sprinkling the grated Parmigiano on top.
  10. Drizzle some olive oil all through out.
  11. Place into heated oven and bake for 1 hour or until potatoes are fork tender and top is nice and crispy golden brown.
  12. Take out of oven.
  13. Cut into desired portions.
  14. Enjoy!


If you find that the top is getting too brown, place a sheet of aluminum foil.
You can also use a baking sheet and cover with that.

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