Potato and Tomato Bake

Mila would like you to think that she doesn't like cooked tomatoes, but she is a liar. If I top them with cheese and trick her by layering them with potatoes, she will eat them.

For now.

I expect her to catch on to my shenanigans in a manner of time. For now, though, this is on the menu. Often. Because daaaaang is it good.

Potato and Tomato Bake

2 medium potatoes, sliced
2 medium tomatoes, sliced
1 tsp olive oil
1/2 cup shredded mozzarella cheese
Basil, oregano, salt, and pepper to taste

Preheat oven to 400 degrees.

Layer the sliced potatoes in the bottom of a non-stick dish (I used a cake pan since I was throwing dinner on the grill). Next, layer the tomatoes on top of the potatoes.

Drizzle with olive oil and season. Top with cheese.

Bake 35-40 minutes, or until potatoes are tender.

You can also toss in some garlic, onions, or whatever. It's pretty hard to screw up potatoes, after all.