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Tomato-Topped Cheesy Potato Bake
Tomato-Topped Cheesy Potato Bake

Tomato-Topped Cheesy Potato Bake

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Cook Minutes 1 Hr
Prep : 40 Min Cook: 20 Min
This cheesy potato bake is perfection. Add chunks of tomato and more Parmesan, and it's perfection—plus!
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) baking potatoes (about 6), peeled, thinly sliced
2 Tbsp. butter
1/2 cup chopped onions
3 cloves garlic, minced
2 Tbsp. flour
1-1/4 cups 25%-less-sodium chicken broth
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
1/4 cup KRAFT 100% Parmesan Aged Grated Cheese, divided
1/4 tsp. cayenne pepper
1 tomato, chopped
2 Tbsp. coarsely chopped fresh parsley
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How do I make it ?
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Step 1
Heat oven to 400°F.
Step 2
Cook potatoes in saucepan of boiling water 10 min. or just until tender; drain. Return potatoes to pan; cover with cold water. Let stand until cooled.
Step 3
Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 3 min., adding garlic for the last minute. Add flour; cook and stir 1 min. Gradually add broth; cook 5 min. or until thickened, stirring constantly. Add shredded cheese, 2 Tbsp. Parmesan and cayenne pepper; cook and stir 1 min. or until shredded cheese is melted. Remove from heat.
Step 4
Drain potatoes. Layer half each of the potatoes and cheese sauce in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Top with tomatoes.
Step 5
Bake 20 min. or until heated through. Top with remaining Parmesan; bake 5 min. or until golden brown. Sprinkle with parsley.
Kraft Kitchen Tips!
How to Slice Potatoes Evenly
When thinly slicing a large amount of potatoes, use a food processor or manual slicer (mandoline) for even results. Place the sliced potatoes into a bowl of cold water until ready to cook to prevent them from darkening.
Potato Storage
Store potatoes in a cool, dry, well-ventilated place. The ideal storage temperature is 50ºF. At this temperature potatoes will keep for several weeks. Never refrigerate potatoes because cold changes the starch to sugar causing the potatoes to have a sweet taste and to darken when they are cooked. Potatoes stored at room temperature should be used within a week or so.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 3 g
15 %
Cholesterol 10 mg
Sodium 170 mg
7 %
Carbohydrate 17 g
Fibre 2 g
Sugars 1 g
Protein 5 g
Vitamin A
4 %
Vitamin C
15 %
10 %
4 %
12 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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