Potato and cheese lasagna

Yield: 4 servings

Measure Ingredient
2 larges Sweet potatoes, peeled
2 larges Idaho baking potatoes,
2 larges Red skinned potatoes, skin
½ cup Olive oil, in a bottle, for
Drizzling or to taste
1½ tablespoon Chopped garlic
1 cup Grated Cheddar cheese
(preferably yellow)
1 cup Shredded Mozzarella
Salt and black pepper

Preheat oven to 350 degrees. Oil bottom of an 8x10-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.

Yield: 8 to 10 side dish servings ESSENCE OF EMERIL SHOW#EE73

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