Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 1 hour, or until the potatoes are tender when pierced with a fork.
Remove the foil and bake for an additional 10–15 minutes to allow the top layer to caramelize slightly and develop a golden color.
Step 5: Serve
Let the casserole rest for 5–10 minutes before serving. This allows the flavors to meld and makes it easier to slice.
Serve hot as a standalone dish or with a side of crusty bread or a fresh green salad.
Tips for Success
Potato Prep: Slice the potatoes evenly to ensure they cook uniformly. A mandoline slicer can help achieve consistent thickness.
Fire-Roasted Tomatoes: If you can’t find fire-roasted diced tomatoes, regular diced tomatoes will work, but the fire-roasted variety adds a smoky depth of flavor.
Customize It: Feel free to add spices like garlic powder, paprika, or red pepper flakes for extra flavor. You can also sprinkle shredded cheddar cheese on top during the last 10 minutes of baking for a cheesy twist.
Make Ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake just before serving, adding an extra 10–15 minutes to the cooking time if starting from cold.
