Potato, Onion & Tomato Bake

READY IN: 40mins
Recipe by CountryLady

A fabulous twist to scalloped potatoes, this is the only way I like tomatoes hot - I'm referring to the temperature!

Top Review by ImPat

Love potato/vegie bakes but have never done one with tomato until now and we loved it. Did have one :oops: moment the bake was half way through cooking and I realized I had now put the cheese on so whipped it out and then back into the 175C fan forced oven and just had to finish it off under the grill/broiler to colour it up a bit. I scaled back to 3 serves and did it in an 8x8 pan and very generous serves, if serving other sides I could stretch it to 4, thank you Country Lady made for Healthy Choices 2013.

Ingredients Nutrition

  • 4 large potatoes, peeled & thinly sliced
  • 2 small tomatoes, peeled & thinly sliced
  • 1 small onion, thinly sliced
  • 30 g butter, cut into thin pieces
  • salt & freshly ground black pepper
  • 12 cup milk
  • 12 cup cream
  • 12 cup chicken stock
  • 1 cup grated cheddar cheese


  1. Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.
  2. Dot each layer with pieces of butter and season with salt& pepper to taste.
  3. Combine milk, cream& stock and pour over potato mixture.
  4. Top with cheese.
  5. Dot with any remaining butter.
  6. Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.

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