Potato Tomato Bake

Top Review by TrinkDawg

I have to say that I was scared of this one because I am not a tomato lover, but mmmmmm...it turned out to be very good. I used 4 1/2 tomatoes, but next time I will use the full 6. I also used lowfat cheese, egg beaters, and skim milk to cut some calories and fat. Yum, yum, yum. We are making this again soon...the only wierd thing is I don't know how this could fit into 2 pie plates...I used a casserole dish and a pie plate. Maybe I bought potatoes and tomatoes that were too big, but we loved it. Thanks for this unique recipe!

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Scrub potatoes well.
  3. Slice potatoes (about 3/8 inch thick) and boil until just tender.
  4. Drain.
  5. Slice tomatoes.
  6. Grease two 10-inch glass pie plates.
  7. Arrange potatoes in a single layer on bottom on pie plate. Follow with a layer of tomatoes and a generous sprinkle of cheese. Repeat this procedure until pie plate is full.
  8. Last layer of tomatoes should be attractively arranged on top.
  9. Beat eggs and milk together.
  10. Add seasoned salt and pepper, to taste. Pour egg mixture over potatoes and tomatoes.
  11. Top with some chopped parsley.
  12. Bake at 375 degrees for 50 minutes to 1 hour until pie is set. Makes 6 to 8 servingd (2 pies)

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