Potato And Cheese Lasagna

Recipe Ingredients

2 cups	474ml	Sweet potatoes - peeled (large)
2 cups	474ml	Idaho baking potatoes - peeled (large)
2 cups	474ml	Red skinned potatoes - skin on (large)
1/2 cup	118ml	Olive oil, in a bottle - for drizzling
1 1/2 tablespoons	22ml	Chopped garlic
1 cup	146g / 5.1oz	Grated Cheddar cheese - (preferably yellow)
1 cup	237ml	Shredded Mozzarella
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 350 degrees.

Oil bottom of an 8- to 10-inch baking dish. Using a vegetable slicer or very sharp knife, slice sweet potatoes as thin as possible. Slice baking and red skin potatoes as you need them, to prevent browning. Cover bottom of dish with a layer of Idaho potato slices, slightly overlapping. Drizzle with oil, sprinkle with garlic and cheeses and season with salt and pepper. Top with sweet potatoes, then red skin potatoes, seasoning and sprinkling each layer. Continue layers until all potatoes are used up, reserving enough cheese to fully cover top layer. Cover with foil and bake until potatoes are fork tender. Remove and let sit before cutting.

This recipe yields 8 to 10 side dish servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-073 broadcast 01-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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