Easy cheese and tomato potato bake
This Easy Cheese and Tomato Potato Bake combines creamy cheeses, hearty potatoes, and savory lentils for a comforting meal. It's simple to prepare and perfect for the whole family.
Cook time 30 min
Prep time 10 min
Ingredients:
1 can canned lentils2 cups pasta sauce
1 cup scallions
5 potatoes
1 cup cheddar cheese
1/4 cup grated parmesan cheese
Looking for a quick and delicious dinner idea? This Easy Cheese and Tomato Potato Bake is the perfect comfort food that blends creamy cheeses, hearty potatoes, and savory lentils into a scrumptious meal. It’s simple to prepare and sure to please the whole family!
Instructions:
- Preheat your oven to 375°F (190°C).
- Drain and rinse the canned lentils.
- Wash, peel, and thinly slice the potatoes.
- Thinly slice the scallions.
2. Assemble the Bake:
- In a large mixing bowl, combine the drained lentils, pasta sauce, and sliced scallions. Stir until well mixed.
- In a greased baking dish, begin layering the ingredients: start with a layer of sliced potatoes covering the bottom of the dish. It’s okay if they overlap a little.
- Spread a portion of the lentil and pasta sauce mixture over the potatoes.
- Repeat the layers until all the ingredients are used, finishing with a layer of the lentil and pasta sauce mixture on top.
- Sprinkle the grated cheddar cheese evenly over the top layer.
- Follow with the grated parmesan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
- After 40 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
- Remove the dish from the oven and let it sit for a few minutes before serving.
- Garnish with extra sliced scallions for added flavor and a pop of color, if desired.
With its rich flavors and gooey cheese layers, this Easy Cheese and Tomato Potato Bake is sure to become a family favorite. Enjoy it as a standalone dish or pair it with a fresh salad for a well-rounded meal. Happy cooking!
Easy cheese and tomato potato bake FAQ:
The total baking time for the Easy Cheese and Tomato Potato Bake is about 55-60 minutes. Bake covered with aluminum foil for 40 minutes, then uncover and bake for an additional 15-20 minutes.
The potatoes are fully cooked when they are tender and easily pierced with a fork. This typically occurs after the total baking time of 55-60 minutes.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover it with foil and bake at 350°F (175°C) until heated through.
You can use cooked dry lentils or canned beans as substitutes if you prefer. Make sure to adjust the cooking time as needed if using dried lentils.
A standard 9x13 inch baking dish is recommended for this recipe as it provides enough space for layering the ingredients evenly.
Cooking Tips:
- To save time, use a mandoline to slice the potatoes evenly and quickly.
- If you prefer a bit of a kick, add a pinch of chili flakes to the pasta sauce.
- For a crispy top, broil the bake for the last 5 minutes of cooking.
- Use a mix of cheeses for a more complex flavor.
- Let the bake sit for a few minutes after taking it out of the oven to set before serving.
Nutrition Facts
4 ServingsCalories 560kcal
Protein 27g
Carbohydrates 72g
Fiber 16g
Sugar 11g
Fat 18g
More recipes
Salami cream cheese sandwich with dill and garlic
A tasty salami and cream cheese sandwich with dill and garlic.
28 Dec 2025Ricotta, lemon & honey fritters
Light and fluffy ricotta fritters with lemon zest and honey.
29 Nov 2025Stuffed avocado with pine nuts
Enjoy a creamy stuffed avocado with toasted pine nuts and fresh herbs.
18 Mar 2026Grain-free apple almond pancakes with cinnamon and coconut milk
Wholesome grain-free apple almond pancakes, perfect for breakfast.
29 Dec 2025Tomato and onion salad with olive oil and lemon juice
A fresh tomato and onion salad dressed with olive oil and lemon.
27 Dec 2025Chocolate peanut butter banana breakfast smoothie
A creamy chocolate peanut butter banana smoothie for breakfast.
02 Jan 2026