Cheesy Caprese Potato Bake

Clinton Kelly
Servings: 8 - 10
1 to 2 hr

What's not to love?!

  • Ingredients
  • step-by-step directions
Cheesy Caprese Potato Bake
  • 1 pint cherry tomatoes
  • 3 cloves garlic (peeled, thinly sliced)
  • 5 sprigs thyme
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter (for greasing)
  • 9 large eggs
  • 1 cup whole milk
  • 1/2 cup mozzarella (freshly shredded)
  • 1 (30 oz bag) shredded frozen potatoes (thawed)
  • 1/2 cup parmesan cheese (grated)
  • 2 tablespoons store-bought pesto
  • fresh basil (thinly sliced, for garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat oven to 450ºF. Line a baking sheet with aluminum foil.
  • In a large bowl, toss together the tomatoes, garlic, thyme, olive oil, salt and pepper. Spread out evenly onto the prepared baking sheet. Bake for 10-13 minutes or until tomatoes slightly charred. Set aside to cool slightly. Reduce the heat in oven to 350ºF.
  • Butter a 9x13-inch casserole dish. In a large bowl, add the eggs and milk. Whisk until blended. Fold in the mozzarella, shredded potatoes, and oven roasted tomatoes. Season with salt and pepper. Pour the mixture into the buttered casserole dish. Place in oven for 50-55 minutes. For the last 5 minutes of cooking, remove casserole from oven, top with parmesan and return to oven to cook for another 5 minutes.
  • To serve, remove from oven, drizzle with pesto, and top with basil leaves.
  • Tip: For easier grating, freeze the mozzarella for at least 10 minutes before grating.
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