This oven baked 3-ingredient canned tomato potato scallop is the kind of thrifty, practical casserole that has stayed on Midwestern tables for generations. Thinly sliced potatoes bake slowly in canned tomatoes until they turn tender and absorb all that savory, bright sauce, while the top edges brown just enough to give the dish character. It is a simple summer standby when fresh garden meals call for something hearty but uncomplicated, and it is just as welcome in cooler months when pantry ingredients need to do the heavy lifting.
Serve this with grilled sausages, roast chicken, meatloaf, or a pan-seared pork chop if you want to make it part of a fuller supper. It also works nicely beside green beans, buttered corn, a cucumber salad, or a crisp lettuce salad with a tangy vinaigrette, since the fresh vegetables balance the soft, saucy potatoes very well.
Oven Baked 3-Ingredient Canned Tomato Potato Scallop
Servings: 6
Ingredients
2 pounds russet potatoes, peeled and thinly sliced
1 can (28 ounces) whole or diced tomatoes, with juices
1 medium yellow onion, thinly sliced
Directions
1. Heat the oven to 375°F and lightly oil or butter a medium glass baking dish.
2. Spread a thin layer of tomatoes in the bottom of the dish, then add a layer of sliced potatoes and a scattering of sliced onion. Repeat the layers, seasoning lightly with salt and black pepper as you go if desired, and finish with the remaining tomatoes and juices over the top.
3. Cover the dish tightly with foil and bake for 50 to 60 minutes, until the potatoes are nearly tender when pierced with a knife.
4. Remove the foil and continue baking for 20 to 25 minutes, until the top is bubbling and the edges of the potatoes are lightly caramelized.
5. Let the casserole rest for 10 minutes before serving so the sauce settles and the layers hold together more neatly.
Variations & Tips
Add a little richness: If you do not mind moving beyond the strict three-ingredient version, dot the top with a tablespoon or two of butter before baking uncovered. It adds a bit more browning and gives the sauce a rounder flavor.
Choose the right potatoes: Russets soften readily and help create that classic tender, saucy texture. If you use Yukon Gold potatoes, the layers will hold their shape a little better and the finished dish will be slightly less fluffy.
Use crushed tomatoes for a smoother sauce: Whole or diced canned tomatoes give a chunkier, more old-fashioned look, while crushed tomatoes settle more evenly between the slices. If your canned tomatoes are very large, break them up with a spoon before layering.
Slice evenly: Thin, uniform potato slices are the key to a casserole that finishes baking at the same time throughout. A mandoline is useful here, but a steady hand and sharp knife will do the job just fine.
Make it heartier: A modest handful of shredded cheddar or a sprinkle of breadcrumbs on top during the last 15 minutes of baking turns this side dish into something closer to a main-course casserole, especially with a salad on the side.