Italian Veg - Baked Potato Casserole with Tomatoes and Cheese

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* Exported from MasterCook *

 

Baked Potato Casserole with Tomatoes and Cheese

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup extra-virgin olive oil

1 tablespoon minced fresh rosemary leaves

1 teaspoon salt

freshly ground black pepper

3 large baking potatoes (about 2 lbs) -- scrubbed and sliced

crosswise into 1/8-inch thick rounds

6 ounces mozzarella cheese -- shredded (about 1 1/2 cups)

6 medium plum tomatoes (about 1 1/4 lbs) -- peeled, cored,

seeded, and diced

 

In this casserole, the potatoes are layered wiith mozzarella cheese and plum

tomatoes. Slicing the potatoes no thicker than 1/8 inch is essential. A sharp

chef's knife will do the job, although a mandoline or the slicing blade of a

food processor will get the potatoes even thinner.

 

Preheat the oven to 400F. Brush 1 tablespoon of the oil over a 13 x 9-inch

baking dish. Set aside.

 

Combine the remaining 3 tablespoons oil with the rosemary, salt, and pepper to

taste in a small bowl. Place the potatoes in a large bowl. Drizzle the

rosemary mixture over the potatoes and toss gently with your hands to coat them

evenly.

 

Line the bottom of the baking dish with one third of the potatoes, overlapping

the slices slightly. Sprinkle half the mmozzarella over the potatoes and hlf

the tomatoes oveer the cheese. Repeat the layering of potatoes, cheese, and

tomatoes one more time. Use the remaining potatoes to make a third and final

layer. (The casserole may be covered tightly and refrigerated overnight. Bring

to room temperature before baking.)

 

Bake until the top layer of potatoes is golden brown, about 1 hour. Cool for 5

minutes and serve hot.

 

Serving Suggestions - Serve the casserole with a green salad. It can be

followed by a green vegetable.

 

 

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Per Serving (excluding unknown items): 255 Calories; 24g Fat (84.1% calories

from fat); 9g Protein; 1g Carbohydrate; 0g Dietary Fiber; 38mg Cholesterol;

709mg Sodium. Exchanges: 1 1/2 Lean Meat; 4 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0