Sunday, October 3, 2010


This is a great side dish with a nice steak, chicken breast and even fish!!!!! Nice and cheesy..and it's a great new way to bake potatoes. It needs to bake for about an hour or more depending on how soft you like your potatoes, so plan your main dish around the timing for these. If you can't find good tomatoes used good canned ones.


2 large sweet onion, preferably Vidalia sliced thin
2 lbs Yukon Gold potatoes, or Russet sliced thin
1 lb tomatoes sliced with their juices
8 oz mozzarella cheese sliced very thin
1 cup fresh grated Parmesan cheese
1/4 cup olive oil
1/4 cup chicken stock
2 tbl fresh basil chopped
1 tsp dried oregano

Preheat oven to 350 degrees

Spread some of the olive oil in the bottom of a baking pan. Arrange a layer of the onion on the bottom followed by layers of potatoes and tomatoes, overlapping the pieces as you go. Pour a little oil on top and season with salt and pepper. Repeat until you have used all the pieces and include one layer of the mozzarella cheese. Add chicken stock and tomato juices. Sprinkle the basil and oregano on top and add parmesan cheese. Finish with a little more olive oil. Bake for about 1 hour until the potatoes are tender.

If the top starts to brown too much, cover with foil for the remaining cooking time.



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