2 pounds russet potatoes
4 tablespoons melted butter
1/2 cup freshly grated Parmesan cheese
1-1/2 pounds vine ripened tomatoes, sliced
1/2 cup chopped fresh parsley
8 ounces grated mozzarella cheese
Salt and freshly ground black pepper
Parboil potatoes for 15 minutes until barely tender. Drain, peel them and cut
into thick slices. Preheat oven to 350 degrees.
With some of the melted butter, lightly grease bottom of shallow casserole.
Arrange all of the potato slices overlapping in the bottom of a casserole and
season well with salt and pepper; sprinkle with half of Parmesan.
Arrange tomatoes over potatoes and season them with salt and pepper and half
of parsley. Scatter mozzarella over tomatoes. Mix parsley with melted butter
and season with salt and pepper and scatter over mozzarella. Top with
remaining Parmesan and bake for 25 minutes or until all ingredients are hot
and cheese is melted.
