0 Ratings
Potatoes and Cheese make these a mouthwatering delight.
- 8 Servings +
5 lb peeled PEI potatoes
.5 cup Olive Oil
.5 cup Pureed Onion
2 tsp minced garlic
2 tsp dried rosemary
2 tsp dried thyme
3 tsp dried basil
4 tsp salt (or less)
.5 tsp ground pepper
1 cup Parmigiano Reggiano
2 cup Mozzarella
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
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in