Potato Lasagna Recipe
Ingredients
| Yellow onions | 2 , thinly sliced | |
| Olive oil | 1 Tablespoon | |
| Butter, for greasing baking dish | ||
| Russet potatoes | 2 Pound, thinly sliced | |
| Thinly sliced ham | 1 pound | |
| Shredded cheese | 1 pound | |
| 3 tomatoes, thinly sliced (preferably oven-roasted) | ||
| Basil | 1/2 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Pepper white | 1 To taste | |
| Milk | 2 Cup (16 tbs), scalded | |
| Chicken stock | 1/4 Cup (16 tbs) | |
Directions
Preheat oven to 350°F (180°C).
In saute pan, gently cook onions in olive oil until soft.
Grease baking dish with butter.
Place a layer of potato in the baking dish.
Top potato layer with individual layers of onion, ham, cheese, and tomato.
Sprinkle tomato layer with fresh basil, salt, and pepper.
Repeat layering until dish is full, which should be approximately three layers of each filling.
Finish construction with a layer of cheese.
Pour in scalded milk and cover the dish with foil.
Bake in oven for 20 minutes.
Remove foil.
Check liquid; if dish seems too dry, add chicken stock.
Continue to bake another 20 minutes or until top layer of cheese is brown and potatoes are tender.
In saute pan, gently cook onions in olive oil until soft.
Grease baking dish with butter.
Place a layer of potato in the baking dish.
Top potato layer with individual layers of onion, ham, cheese, and tomato.
Sprinkle tomato layer with fresh basil, salt, and pepper.
Repeat layering until dish is full, which should be approximately three layers of each filling.
Finish construction with a layer of cheese.
Pour in scalded milk and cover the dish with foil.
Bake in oven for 20 minutes.
Remove foil.
Check liquid; if dish seems too dry, add chicken stock.
Continue to bake another 20 minutes or until top layer of cheese is brown and potatoes are tender.
Chef
