Title: Cucina Rustica: Potato Casserole with Cheese
Categories: Vegetables, Casseroles, Italian
Yield: 4 Servings

2 lg Baking potatoes
3/4 ts Salt
2 tb Olive oil
2 c Mushrooms, sliced [=8 oz]
1/2 c Parmesan, freshly grated
1 Onion, sliced
2 Garlic cloves, minced
1 tb Fresh parsley, chopped
1/2 ts Dried thyme
1/4 ts Pepper
2 c Mozzarella, shredded

Tuscany Region style recipe.

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-cup greased casserole dish, arrange one-third of potatoes in slightly
overlapping layer; cover with half of the mushroom mixture, 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 minutes or
until tender. Let stand for 10 minutes.

4 servings for $5.40CDN [Oct 94]

Per serving: about 390 calories, 20 g protein, 25 g fat, 23 g carbohydrate
excellent source calcium.

Serve with crisp salad and grilled sausages.

Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living
Test Kitchen

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini