Fachamatta's Potatoes
""This can be served as an unparalleled, festive accompaniment to a main course, or even as the main course with a salad. If you are a bachelor, you can serve this right out of the frying pan onto dinner plates. However, if you want to impress a date and are coordinated and courageous, slide this entire creation from a circular frying pan onto a large, oval serving platter. No guts, no glory. You could also do this as a casserole, but I think you'll have more control over it by using this method. As Edward G. Robinson would say, 'Now, do it my way. See?' Try it with Romano or asiago cheese in place of the Parmesan."..."
INGREDIENTS
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2 (15 ounce) cans Italian-style stewed tomatoes
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2 (15 ounce) cans tomato sauce
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2 tablespoons extra-virgin olive oil
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4 large cloves garlic, lightly crushed
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1/2 yellow onion, finely chopped
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4 fresh basil leaves
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1/4 cup extra-virgin olive oil
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3 pounds potatoes, sliced 1/4-inch thick and patted dry with paper towels
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sea salt to taste
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freshly ground black pepper to taste
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1 pinch crushed red pepper (optional)
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1/2 cup grated Parmesan cheese
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1 pound mozzarella cheese, sliced
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