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Potato Tomato Cheese Bake
This recipe is kosher for Passover.
Potato Tomato Cheese Bake Eileen Goltz | Dairy

Serves 4 to 5.

2 pounds russet or new potatoes

6 tablespoons butter

1/2 teaspoon salt or more to taste

1-1/2 pounds ripe plum tomatoes

Freshly ground black pepper to taste

1-1/2 teaspoon basil, crushed

2/3 pound mozzarella cheese, sliced

4 eggs, hard cooked

2/3 cup chopped fresh parsley

1/2 cup grated Parmesan cheese

3 green onions, chopped


Preheat oven to 350. Grease a 9 X 13 casserole. Boil the potatoes until they are just barely tender, drain them, peel them and cut them crosswise in fairly thick slices. Melt the butter and pour 2 tablespoons or less in the bottom of a 9 x 13 pan. Arrange the potato slices in the casserole in one layer and salt them. Slice the tomatoes and arrange the tomato slices on top of the potatoes. Sprinkle the tomatoes with salt and pepper and the basil. Slice or shred the mozzarella, and arrange the cheese on top of the tomatoes. Peel and coarsely chop the eggs. Combine them in a bowl with the remaining 4 tablespoons of melted butter, the chopped parsley, the chopped green onions 1/2 teaspoon salt and some pepper. Toss the mixture together until it is thoroughly mixed. Spread the egg mixture evenly over the cheese. Sprinkle the casserole with the Parmesan cheese and bake for 25 – 30 minutes (or until the mixture is bubbling and the cheese is lightly browned on top). Serves 4 to 5.