tomato, potato and mozzarella bake

Name: TOMATO, POTATO AND MOZZARELLA BAKE
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 8 cup(s) water; 3 large russet potatoes, sliced 1/4 inch thick; 3 - tomatoes, sliced 1/4 inch thick; 8 ounce(s) mozzarella, sliced 1/4 inch thick; 2 clove(s) garlic, minced; 2 tablespoon(s) grated romano cheese; - salt and pepper to taste; - extra virgin olive oil for drizzling

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72 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Jul 16, 2013

This recipe was in my mailbox today and it caught my eye because I love this combination of ingredients: cheese, garlic, tomatoes, potatoes. What's not to love? Recipe & photo: lifesambrosia.com

Rate

prep time 10 Min

cook time 30 Min

method ---

yield 4 serving(s)

Ingredients

8 cups water
3 large russet potatoes, sliced 1/4 inch thick
3 - tomatoes, sliced 1/4 inch thick
8 ounces mozzarella, sliced 1/4 inch thick
2 cloves garlic, minced
2 tablespoons grated romano cheese
- salt and pepper to taste
- extra virgin olive oil for drizzling

How To Make tomato, potato and mozzarella bake

Step 1

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.)

Step 2

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.
Step 3

Bake in a preheated 350-degree oven for 20-25 minutes or until cheese is melted and slightly golden. Serve hot.
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