Casserole Of Potatoes And Tomatoes Recipe
Summary
Main IngredientVegetable
Ingredients
| Potatoes | 4 Large, quartered | |
| Egg | 1 | |
| Vegetable oil | 2 Tablespoon, pressed | |
| Ground red pepper | 1 To taste | |
| Olive oil | 2 Tablespoon, pressed | |
| Garlic | 1/2 Teaspoon, finely chopped | |
| 3 large ripe tomatoes, peeled and thickly sliced | ||
| Freshly ground white pepper | ||
| Dried basil | 1 Teaspoon, crumbled | |
| Parmesan cheese | 5 Tablespoon, grated | |
| Whole wheat breadcrumbs | 2 Tablespoon | |
Directions
Steam or boil potatoes until tender, about 18 to 20 minutes.
Remove potato skins and discard.
Transfer potatoes to large bowl of electric mixer and beat until smooth.
Add egg, 1 tablespoon vegetable oil and ground red pepper to taste.
Mix well.
Season with herb salt to taste.
Set aside.
Combine olive oil and garlic in large skillet.
Cook over low heat, stirring constantly, 1 minute.
Add sliced tomato.
Increase heat to medium and cook until tomatoes have rendered juices, 3 to 4 minutes.
Remove tomato from pan and set aside.
Increase heat to high and boil juices until thickened and reduced, about 2 to 3 minutes.
Season sauce with herb salt and white pepper to taste.
Stir in basil.
Preheat oven to 350°F.
Oil 1 1/2 quart ovenproof glass baking dish.
Spread half of potato puree in bottom of prepared dish.
Add tomato slices and top with sauce.
Sprinkle 1 tablespoon Parmesan over sauce.
Top with remaining potato puree.
Sprinkle with breadcrumbs and remaining Parmesan.
Drizzle remaining oil over cheese.
Bake 45 minutes.
Remove potato skins and discard.
Transfer potatoes to large bowl of electric mixer and beat until smooth.
Add egg, 1 tablespoon vegetable oil and ground red pepper to taste.
Mix well.
Season with herb salt to taste.
Set aside.
Combine olive oil and garlic in large skillet.
Cook over low heat, stirring constantly, 1 minute.
Add sliced tomato.
Increase heat to medium and cook until tomatoes have rendered juices, 3 to 4 minutes.
Remove tomato from pan and set aside.
Increase heat to high and boil juices until thickened and reduced, about 2 to 3 minutes.
Season sauce with herb salt and white pepper to taste.
Stir in basil.
Preheat oven to 350°F.
Oil 1 1/2 quart ovenproof glass baking dish.
Spread half of potato puree in bottom of prepared dish.
Add tomato slices and top with sauce.
Sprinkle 1 tablespoon Parmesan over sauce.
Top with remaining potato puree.
Sprinkle with breadcrumbs and remaining Parmesan.
Drizzle remaining oil over cheese.
Bake 45 minutes.
Chef
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