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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From a potato cookbook by Robyn Martin Ingredients:
6 medium potatoes, peeled |
400 g italian tomatoes |
2 cups mozzarella cheese, grated |
2 teaspoons dried basil |
1/2 cup parmesan cheese, grated |
6 tablespoons olive oil |
1/4 cup soft breadcrumbs |
Directions:
1. Cook potatoes in boiling salted water for 10 mins, drain well. Cool and then cut into 1cm slices.
2. Arrange a layer of potatoes over the base of a greased shallow ovenproof dish.
3. Pour over half the tomatoes, sprinkle with half the mozzarella and parmesan and 1 tsp of the basil then sprinkle with 2 tblsp oil.
4. Repeat the layers and sprinkle with breadcrumbs and remaining oil.
5. Bake at 190.C for 30 mins or until the potatoes are cooked and the top golden brown.
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