Italian Potato and Cheese Casserole

Grownups liked this, but not the kids (2005).  Easy to make from pantry ingredients or a good, different recipe for summer tomato bounty.

2 lbs potatoes
2 T butter  or olive oil
4 T olive oil
1 1/2 lbs ripe fresh tomatoes, sliced, or 1 large can chopped tomatoes, well drained
pepper to taste
2 T fresh basil chopped, or 2 t dry basil
2/3 lb mozzarella
6 hard boiled eggs, peeled and coarsely chopped
1/2 c chopped fresh parsley
1/2 t salt
freshly ground pepper
1/2 c Parmesan cheese

∗ ∗ × × ∗ ∗ × × ∗ ∗ × × ∗ ∗ × × ∗ ∗

Boil potatoes until just tender. Drain, allow to cool and slice thickly. Cover the bottom of a casserole dish with 2 T olive oil or melted butter, then arrange the slices in a layer and salt it.

Arrange the sliced fresh tomatoes (or canned tomatoes) on top of the potatoes. Sprinkle with salt, pepper and basil.

Slice the mozzarella into wide strips and arrange on top of the tomatoes.

Mix the chopped eggs in a bowl with 4 T olive oil, parsley, salt and freshly ground pepper. Toss until evenly mixed and spread over the mozzarella. Sprinkle with Parmesan cheese and bake in a preheated oven at 350º for 30 minutes.

page 172 Vegetarian Epicure, Book II


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