Potato And Cheese Gratin

Recipe Ingredients

2 lbs	908g / 32oz	Russet potatoes
4 tablespoons	60ml	Melted butter
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese
1 1/2 lbs	681g / 24oz	Vine ripened tomatoes - sliced
1/2 cup	73g / 2.6oz	Chopped fresh parsley
8 oz	227g	Grated mozzarella cheese
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 the 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.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6662 broadcast 03-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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