An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (5)
Potato and Tomato Bake
NUTRITION · PER SERVING50M COOK
CAL 12%·PRO 10%
CARBS 31G53% OF CAL
4G FIBER25G OTHER2G TOTAL SUGAR
FAT 11G41% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked potato and tomato gratin with a crisp breadcrumb and parmesan topping. Herbaceous and savory, this works as a vegetable side for dinner or lunch.
sideitaliancasserole🍪 sheet pan🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds potatoes
- 4 tablespoons olive oil (divided)
- 4 medium tomatoes (firm but ripe)
- 3-4 tablespoons bread crumbs
- 3-4 tablespoons freshly grated parmesan cheese
- 1-2 cloves garlic minced
- 1 teaspoon oregano
- 1 tablespoon fresh parsley minced
- 2-3 dashes black pepper
- ¼-½ teaspoon salt (depending on how salty the parmesan is)
At a glance
PER SERVING · TIME 50M
CAL 12%·PRO 10%
CARBS 31G53% OF CAL
4G FIBER25G OTHER2G TOTAL SUGAR
FAT 11G41% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 263mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 714mg
- Calcium
- 71mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 263MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.