2 large Baking potatoes
3/4 tsp Salt
2 tbsp Olive oil
2 cup Mushrooms, sliced [=8 oz]
1/2 cup Grated fresh Parmesan cheese
1 Onion, sliced
2 Garlic cloves, minced
1 tbsp Fresh parsley, chopped
1/2 tsp Dried thyme
1/4 tsp Pepper
2 cup Shredded mozzarella cheese
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Peel and cut potatoes into thin slices. In bowl, toss potatoes gently with 1/2 ts of the salt and half of the oil.
In separate bowl, toss together mushrooms, half of the Parmesan, the onion, garlic, parsley, thyme, pepper and remaining salt. In 8-cup greased casserole dish, arrange one-third of potatoes in slightly overlapping layer; cover with half of the mushroom mixture, then 1/3 of the mozzarella. Repeat layers. Arrange remaining potatoes over top; sprinkle with remaining mozzarella and Parmesan.
Drizzle with remaining oil. Bake in 400F oven for 40-45 minutes or until tender. Let stand for 10 minutes.
Per serving: 349 Calories; 24g Fat (61% calories from fat); 19g Protein; 16g Carbohydrate; 59mg Cholesterol; 964mg Sodium
Serving Ideas : Serve with green salad and grilled sausages.
NOTES : Tuscany Region Recipe
Recipe by: Canadian Living - 10/94
Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Feb 25, 98
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