Potato and cheese lasagna
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Sweet potatoes, peeled |
| 2 | larges | Idaho baking potatoes, |
| Peeled | ||
| 2 | larges | Red skinned potatoes, skin |
| On | ||
| 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 | ||
Directions
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