Cheesy Garlic Potato Bake

1.Preheat your oven to 400°F (200°C).

2.In a large pot, bring salted water to a boil and add the sliced potatoes. Cook for about 10-15 minutes until they are just tender but not fully cooked. Drain and set aside.

3.In a mixing bowl, combine the breadcrumbs, minced garlic, chopped parsley, dried oregano, dried thyme, melted butter, and grated Parmesan cheese. Mix well until the breadcrumbs are evenly coated with the butter and herbs.

4.In a greased 9x13 inch baking dish, layer half of the partially cooked potatoes at the bottom. Season with salt and pepper.

5.Sprinkle half of the shredded mozzarella cheese over the potatoes, followed by half of the halved cherry tomatoes.

6.Repeat the layers with the remaining potatoes, mozzarella cheese, and cherry tomatoes, finishing with a layer of cheese on top.

7.Evenly distribute the garlic breadcrumb mixture over the top layer of cheese and tomatoes, pressing down gently to adhere.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

9.After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown, and the breadcrumbs are crispy.

10.Remove from the oven and let it cool for a few minutes before serving. Garnish with additional fresh parsley if desired.