Guest guest Posted June 2, 2008 Report Share Posted June 2, 2008 Italian Layered Potato and Cheese Casserole 2 lbs. baking potatoes, of uniform size 1 tablespoon butter salt shake here and there 1 cup shredded fontina cheese or jack cheese will work too 2/3 cup grated Parmesan cheese 1 cup stock Have ready a large bowl of water. Peel the potatoes and slice them into thin rounds. As soon as they are sliced, place them in the water. When they have all been sliced, drain well and lay out on a kitchen towel to dry. Preheat an oven to 300 degrees. Grease a baking dish about 9 1/2 in in diameter with the butter. In the prepared dish, layer some of the potato slices in a circle, with the slices slightly overlapping, to form a flower. Sprinkle with a pinch of salt and a small handful of each of the cheeses. Repeat the layering until you have used up all the potatoes, finishing with the cheeses. Pour the stock over the surface. Bake until potatoes are tender when pierced with a toothpick and the top is slightly golden, about 1 1/2 hours. Be careful that they do not become too brown. Check on them. Quote Link to comment Share on other sites More sharing options...
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