Potatoes and Cheese make these a mouthwatering delight.
lb peeled PEI potatoes
cup Olive Oil
cup Pureed Onion
tsp minced garlic
tsp dried rosemary
tsp dried thyme
tsp dried basil
tsp salt (or less)
tsp ground pepper
cup Parmigiano Reggiano
Saute the onions and garlic in olive oil until softened about 5 mins. Add herbs and let cool. Heat oven to 350 F. Slice potatoes very thin. Combine well with cooled olive oil mixture. Rub or spray with oil a 9x13 pan. Combine salt and pepper with the two cheeses. Place a layer of potato slices on bottom of pan. Sprinkle a layer of cheese mixture alternating with potatoes and finishing with cheese on top. Cover with foil and bake for 1 hr.. Uncover and let cheese become golden brown, approx. 20 mins. Let cool. Cut into 8 pieces (1 across, 4 down) then cut squares in half to make 16 triangles
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