Potato, Onion & Tomato Bake

Total Time
40mins
Prep
10 mins
Cook
30 mins

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

Skip to Next Recipe

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

Directions

  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.
Most Helpful

5 5

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.

4 5

Thanks for a great potato dish for a cold night! I halved the recipe and must have taken out too much liquid, so next time I will watch that more carefully.

4 5

I prepared this in the am then cooked it when needed. Very easy to do and very tasty. I did find, however, that it did not need as much liquid. I'd cut the liquid almost in half next time