Recipe - Potato And Cheese Lasagna

4 lg Sweet potatoes; peel
4 lg Idaho baking potatoes; peel
4 lg Red skinned potatoes w/skin
2 cup Olive oil in a bottle; for
drizzling, approx
3 tablespoon Garlic; chop
2 cup Cheddar cheese; grate
2 cup Mozzarella; shred
Salt and black pepper

Preheat oven to 350~. Oil bottom of an 8x10" baking dish. Using a vegetable
slicer or very sharp knife, slice sweet potatoes as thin as possible. Slice
baking and red skin potatoes as you need them, to prevent browning. Cover
bottom of dish with a layer of Idaho potato slices, slightly overlapping.
Drizzle with oil, sprinkle with garlic and cheeses and season with salt and
pepper. Top with sweet potatoes, then red skin potatoes, seasoning and
sprinkling each layer. Continue layers until all potatoes are used up,
reserving enough cheese to fully cover top layer. Cover with foil and bake
until potatoes are fork tender. Remove and let sit before cutting. Source:
Essence of Emeril, Emeril Lagasse, TVFN. MM Waldine Van Geffen
vghc42a@prodigy.com.
Posted to BakeryShoppe Digest V1 #181 by novmom@juno.com (Angela
Gilliland) on Aug 05, 1997