Patate Pomodori Al Forno (potatoes Baked With Tomatoes)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Garden2 | 1 | Servings | |
INGREDIENTS
| 6 | T | Extra-virgin olive oil |
| 2 | Red onions, sliced | |
| 1 | lb | Tomatoes, sliced |
| 2 | lb | Potatoes, sliced |
| 1 | c | Freshly grated Parmesan and |
| Romano cheese | ||
| Salt and pepper, to taste | ||
| Fresh basil | ||
| 1/4 | c | Water |
INSTRUCTIONS
Preheat oven to 350 degrees. Brush a large baking dish generously with olive oil. Arrange a layer of onions in the dish, followed by tomatoes and then potatoes. Brush with olive oil, sprinkle with one-third of cheese, and season with salt and pepper. Repeat steps for second layer. Add leaves of basil and sprinkle top with cheese and remaining oil. Pour water over all. Bake for 1 hour or until tender. If top begins to brown too soon, place a sheet of aluminum foil over the dish. Serve hot. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1291
Calories From Fat: 275
Total Fat: 31.5g
Cholesterol: 88mg
Sodium: 2261.2mg
Potassium: 5744.5mg
Carbohydrates: 197.9g
Fiber: 38.1g
Sugar: 19.4g
Protein: 68.6g