Potatoes with tomatoes and cheese in the oven baked

8 servings
1 hour 10 min

How to bake potatoes with cheese and tomatoes in the oven? Prepare the necessary ingredients. Choose medium-sized potatoes. Take tomatoes ripe, strong and juicy. Soft fruits, when cut and cooked, will not retain their shape and turn into porridge. Instead of vegetable oil for dressing, you can take sour cream of any fat content, natural yogurt without additives or mix sour cream with mayonnaise in equal proportions (about 3 tbsp). Turn on the oven on the 180S.

Wash the potatoes, peel and cut into thin circles (about 3 mm thick). It is convenient to use a special grater or combine when cutting, then the potato plates will be equally thin and more accurate.

Lightly grease any high-sided heat-resistant mold with vegetable oil (with a high degree of smoke). Put half the chopped potatoes in an even layer.

Wash the tomatoes and dry with paper towels. Cut them into thin rings with a sharp knife.

Spread half the chopped tomato evenly over the potato layer.

Prepare the dressing. To do this, pour odorless vegetable oil into a small container. Add the garlic passed through the press to it, salt and mix well.

Wash the dill, dry it with paper towels and finely chop it. Dill can be replaced with parsley.

Add the chopped greens to the dressing and mix. If you think that the sauce is too thick, pour 1-2 tbsp. l boiled water. If desired, you can add your favorite spices to the dressing. Paprika, fragrant ground pepper, dried basil, Italian herbs are perfect.

Pour half the dressing over all the tomatoes.

Pepper to taste. It is better to use freshly ground pepper, it is more fragrant.

Grate hard cheese on a coarse grater. Take any delicious cheese that melts well in the oven. It can be replaced with non-brine mozzarella or suluguni. Put 1/3 part of the cheese on the tomatoes.

Next, alternate the layers in the same sequence. Lay out the second part of the potatoes.

Spread the tomatoes evenly on top.

Pour over the dressing and pepper.

Sprinkle with the remaining cheese.

Cover the tin with foil, but so that it does not come into close contact with the cheese, otherwise melting, it will all be on the foil, and not on the dish. Bake the dish in an oven preheated to 180 degrees for about 40 minutes, until the potatoes are tender. Since the ovens are baked differently by everyone, the baking time and temperature may need to be changed. Focus on the features of your technique.

Remove the foil and bake for a further 15 minutes without it to create a cheesy, mouth-watering crust.

Baked potatoes with tomatoes and cheese can be served as a stand-alone dish or as a side dish for meat. Fresh or pickled vegetables are suitable as accompaniment. Serve immediately until the potatoes have cooled. Enjoy your meal!