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Baked Potato Casserole

This dish is Saniyeh Batata (or Siniyet Batata), a classic Middle Eastern roasted potato tray. It’s a comforting, rustic dish where sliced potatoes are baked in a savory tomato and onion sauce until tender.

Heart-Healthy Saniyeh Batata

1. The Ingredients

Component	What You’ll Need
Potatoes	3-4 large potatoes (Gold or Russet), peeled and sliced into ½ inch rounds.
Aromatics	2 large onions (sliced into rings), 4-5 cloves garlic (sliced or minced).
Liquid Base	1.5 cups tomato purée (no salt added) and 1 cup low-sodium vegetable or chicken broth.
Healthy Fats	2 tbsp olive oil.
Seasoning	Black pepper, 1 tsp cumin, 1 tsp paprika, and a pinch of cinnamon (optional for warmth).

2. Preparation Steps

Step 1: Prep the Veggies

Place your potato slices and onion rings in a large bowl.
Toss them with the olive oil, garlic, and dry spices. Using cumin and paprika provides a deep, smoky flavor that reduces the need for salt.

Step 2: Layering

Arrange the potatoes and onions in a baking dish (as seen in your image). Overlapping them slightly ensures even cooking and a beautiful presentation.

Step 3: The Sauce

Whisk together the tomato purée and the low-sodium broth.
Pour the mixture over the potatoes until they are mostly submerged but not completely covered.

Step 4: The Roast

Cover the dish tightly with foil. Bake at 400°F (200°C) for about 30–40 minutes.
Remove the foil and bake for another 10–15 minutes until the sauce has thickened and the tops of the potatoes are golden and slightly crisp.

3. Serving Suggestion

This dish is traditionally served with a side of vermicelli rice or can be eaten with whole-wheat pita bread. To keep it light for your respiratory comfort, try serving it alongside a fresh green salad or some steamed lean protein like lemon-garlic chicken breast.