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Add a photoServings: 4
Ingredients
- 2 lrg baking potatoes
- 3/4 tsp salt
- 2 Tbsp. extra virgin olive oil
- 2 c. mushrooms, sliced [=8 ounce]
- 1/2 c. parmesan, freshly grated
- 1 x onion, sliced
- 2 x garlic cloves, chopped
- 1 Tbsp. fresh parsley, minced
- 1/2 tsp dry thyme
- 1/4 tsp pepper
- 2 c. mozzarella, shredded Tuscany Region style recipe.
Directions
- Peel and cut potatoes into thin slices. In bowl, toss potatoes gently with 1/2 ts of the salt and half of the oil.
- In separate bowl, toss together mushrooms, half of the Parmesan, the onion, garlic, parsley, thyme, pepper and remaining salt.
- In 8-c. greased casserole dish, arrange one-third of potatoes in slightly overlapping layer; cover with half of the mushroom mix, then one-third of the mozzarella. Repeat layers. Arrange remaining potatoes over top; sprinkle with remaining mozzarella and Parmesan.
- Drizzle with remaining oil. Bake in 400F 200C oven for 40-45 min or possibly till tender. Let stand for 10 min.
- Serve with crisp salad and grilled sausages.
- Recipes developed by Canadian Living Test Kitchen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 427 | |
| Calories from Fat 214 | 50% |
| Total Fat 24.36g | 30% |
| Saturated Fat 11.42g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 1097mg | 46% |
| Potassium 799mg | 23% |
| Total Carbs 30.08g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.44g | 2% |
| Protein 23.31g | 37% |
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