Potato And Cheese Gratin Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Russet potatoes,
4 tbsp: Melted butter,
1/2 cup: Freshly grated Parmesan,
Cheese,
1 1/2 lbs: Vine ripened tomatoes,
Sliced,
1/2 cup: Chopped fresh parsley,
8 ounce: Grated mozzarella cheese,
Salt and freshly ground,
Black pepper,
Directions:
Parboil potatoes for 15 minutes until barely tender. Drain, peel them
and cut into thick slices. Preheat oven to 350 degrees.
With some of the melted butter, lightly grease bottom of shallow
casserole. Arrange all of the potato slices overlapping in the bottom
of a casserole and season well with salt and pepper; sprinkle with
half of Parmesan.
Arrange tomatoes over potatoes and season them with salt and pepper
and half of parsley. Scatter mozzarella over tomatoes. Mix parsley
with melted butter and season with salt and pepper and scatter over
mozzarella. Top with remaining Parmesan and bake for 25 minutes or
until all ingredients are hot and cheese is melted.
Yield: 4 servings
COOKING MONDAY TO FRIDAY SHOW # MF6662
Source from luhu.jp
and cut into thick slices. Preheat oven to 350 degrees.
With some of the melted butter, lightly grease bottom of shallow
casserole. Arrange all of the potato slices overlapping in the bottom
of a casserole and season well with salt and pepper; sprinkle with
half of Parmesan.
Arrange tomatoes over potatoes and season them with salt and pepper
and half of parsley. Scatter mozzarella over tomatoes. Mix parsley
with melted butter and season with salt and pepper and scatter over
mozzarella. Top with remaining Parmesan and bake for 25 minutes or
until all ingredients are hot and cheese is melted.
Yield: 4 servings
COOKING MONDAY TO FRIDAY SHOW # MF6662
Source from luhu.jp
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