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Potatoes Italiano Bake

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“I found this recipe in 365 Ways to Cook Vegetarian. Potatoes with artichokes, mozzarella cheese -- sounds good! I haven't made it yet, but it's on my list of recipes to try.”

Ingredients Nutrition

  • 1 (6 ounce) jar marinated artichoke hearts
  • 1 medium onion, coarsely chopped
  • 1 (24 ounce) package o'brien frozen potatoes, with onion and bell peppers, thawed
  • 1 tablespoon diced sun-dried tomato
  • 12 teaspoon salt
  • 18 teaspoon cayenne
  • 2 cups shredded mozzarella cheese
  • 1 egg, lightly beaten


  1. Preheat oven to 350 degrees. Drain artichoke hearts, reserving marinade. Coarsely dice artichokes.
  2. In a large frying pan, heat artichoke marinade over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in potatoes, sun-dried tomatoes, and diced artichoke hearts. Remove from heat and let cool 5 minutes. Stir in salt, cayenne, mozzarella and egg. Scrape potato mixture into a generously greased shallow 2-quart baking dish. Cover tightly with foil.
  3. Bake 20 to 25 minutes, until potatoes are tender and casserole is piping hot. Remove foil and bake until lightly browned on top, 8 to 10 minutes. Let stand 5 minutes before serving.

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