Cheesy Tomato Potato Bake

1Wash the potato slices and boil them in salted water until just tender, about 5-10 minutes. Drain and set aside.

2In a large pan, melt the butter (1 tablespoon) over medium heat. Add the bread cubes and toast until they're golden and crispy. Set aside.

3In the same pan, layer half of the boiled potato slices. Season with salt, pepper, the mixed dried herbs (1 teaspoon), and garlic powder (½ teaspoon).

4Place a layer of tomato (1 large) slices over the potatoes (2 large), and then sprinkle half of the grated cheese (2 cups) over the tomatoes.

5Pour half of the milk (1 cup) evenly over the layer. Repeat the layers once more, ending with the cheese.

6Cover the pan with a lid and cook on a low heat for about 20 minutes, or until the potatoes (2 large) are fully cooked and the cheese has melted.

7Uncover the pan and spread the toasted bread cubes over the top. Sprinkle with extra grated cheese (2 cups) and parsley.

8Place the pan under a preheated grill or broiler (watch closely if you have a kitchen appliance that allows for it) for a few minutes, just until the cheese on top is bubbly and golden.