Italian Potato Casserole
This delicious baked Italian potato casserole consists of thinly sliced potatoes layered with onions, tomatoes, and parmesan cheese, topped with golden brown garlicky panko crumbs.
I found this easy Italian potato casserole recipe on Sip and Feast, that looked delicious. I liked that you layered the potatoes, onions, and tomatoes then topped the casserole with cheesy & garlicky panko crumbs before baking. This comforting potato, onion, and tomato casserole smelled amazing while baking and tasted fantastic! This tasty potato casserole paired well with steak and a big Italian salad.
Italian Potato Casserole
Seasoned Panko Crumbs:
- ½ cup panko crumbs
- 1½ tbsp olive oil
- 2 cloves garlic, minced
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp crushed hot red pepper flakes
- Sea salt and freshly cracked pepper, to taste
Casserole:
- 1¼ lbs yellow potatoes, thinly sliced
- 1 small yellow onion, sliced
- 2-3 Roma or plum tomatoes, thinly sliced
- Sea salt and freshly cracked pepper, to taste
- Dried oregano, to taste
- Dried Basil, to taste
- ¼ cup parmesan, freshly grated
- 3 tbsp olive oil, divided
How to Make an Italian Potato Casserole
Preheat the oven to 375 degrees. Coat a small 8-inch baking dish with olive oil cooking spray.
Make the seasoned panko by mixing panko, olive oil, garlic, oregano, basil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, until well combined; set aside until needed.
Place 1 layer of thinly sliced potatoes, slightly overlapping, into the bottom of the dish.
Sprinkle slices of onions evenly over the potatoes.
Next, add a layer of tomatoes.
Drizzle 1½ tablespoons of olive oil evenly over the top then season with some dried oregano, dried basil, sea salt, and freshly cracked pepper, to taste.
Top evenly with half of the parmesan cheese.
Repeat the process by making one more layer of potatoes, onion, and tomatoes. Then drizzle 1½ tablespoons of olive oil evenly over the top then season with some dried oregano, dried basil, sea salt, and freshly cracked pepper, to taste.
Top with the seasoned panko crumbs.
Place in the oven to bake for 55-65 minutes, until the potatoes are tender and the panko crumbs are golden brown. Side Note: If the panko crumbs start to get too golden brown, put a foil tent over it while it finishes baking.
Wait for 10 minutes before serving so that the juices can settle. Serve and enjoy!
Equipment
- Small 8-inch Baking Dish
- Mandolin Slicer
Ingredients
Seasoned Panko Crumbs:
- ½ cup panko crumbs
- 1½ tbsp olive oil
- 2 cloves garlic minced
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp crushed hot red pepper flakes
- Sea salt and freshly cracked pepper to taste
Casserole:
- 1¼ lbs yellow potatoes thinly sliced with a mandolin
- 1 small yellow onion sliced
- ¾ lbs Roma or plum tomatoes thinly sliced
- Sea salt and freshly cracked pepper to taste
- Dried oregano to taste
- Dried Basil to taste
- ¼ cup parmesan freshly grated
- 3 tbsp olive oil divided
Instructions
- Make the seasoned panko by mixing panko, olive oil, garlic, oregano, basil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, until well combined; set aside until needed.
- Place 1 layer of thinly sliced potatoes, slightly overlapping, into the bottom of the dish.
- Sprinkle slices of onions evenly over the potatoes.
- Next, add a layer of tomatoes.
- Drizzle 1½ tablespoons of olive oil evenly over the top then season with some dried oregano, dried basil, sea salt, and freshly cracked pepper, to taste.
- Top evenly with half of the parmesan cheese.
- Repeat the process by making one more layer of potatoes, onion, and tomatoes. Then drizzle 1½ tablespoons of olive oil evenly over the top then season with some dried oregano, dried basil, sea salt, and freshly cracked pepper, to taste.
- Top with the seasoned panko crumbs.
- Place in the oven to bake for 55-65 minutes, until the potatoes are tender and the panko crumbs are golden brown. Side Note: If the panko crumbs start to get too golden brown, put a foil tent over it while it finishes baking.
- Wait for 10 minutes before serving so that the juices can settle. Serve and enjoy!
