TOMATO, POTATO AND MOZZARELLA BAKE
Recipe & photo: lifesambrosia.com
3 largerusset potatoes, sliced 1/4 inch thick
3tomatoes, sliced 1/4 inch thick
8 ozmozzarella, sliced 1/4 inch thick
2 clovegarlic, minced
2 Tbspgrated romano cheese
·salt and pepper to taste
·extra virgin olive oil for drizzling
How to Make TOMATO, POTATO AND MOZZARELLA BAKE
- Bring a large pot of water to a boil. Add potatoes and parboil for 5 minutes. Strain. (Note: these should be a little underdone so that they won't get too mushy when you bake them in the oven.)
- In a large casserole dish, layer potato, tomato, and mozzarella. You will only have one layer but overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper. Drizzle lightly with extra virgin olive oil.
- Bake in a preheated 350-degree oven for 20-25 minutes or until cheese is melted and slightly golden. Serve hot.