Recipe Source

Marcella’s Italian Kitchen

Ingredients 

1 pound Boiling Potatoes

¼ c Extra Virgin Olive Oil

3 t chopped garlic

4 T chopped parsley

Black pepper in a grinder

¾ C Parmesan

5 T Unflavored bread crumbs

10 oz Whole Milk Mozzarella, chopped fine or grated on a grater’s largest holes

Steps

1. Turn oven on to 400 Degrees

2. Wash potatoes in cold water, peel and slice thin, put in a bowl and toss with 2 tablespoons of olive oil.

3. In a small bowl, mix the garlic, parsley, liberal grindings of pepper, and the grated parmesan.

4. Sprinkle the potatoes with salt and toss to season them uniformly.

5. Choose an oven-to-table baking dish where one third of the potatoes will fit without too much overlapping. Grease with olive oil and then sprinkle with 3 tablespoons of bread crumbs.

6. Cover the bottom of the dish with a layer of potato slices, using one third of the potatoes. Overlapping them only slightly if necessary. Over the potatoes spread half of the parmesan mixture, then sprinkle with half of the mozzarella. Cover with another third of the potatoes, and top that layer with the other half of parmesan mixture and mozzarella. Top with the remaining potatoes, then sprinkle the bread crumbs over the top and drizzle with the remaining olive oil.

7. Place the dish in the uppermost level of a preheated oven and bake for 50-60 minutes until the potatoes feel tender  when pricked with a fork. Allow to settle for a few minutes before serving.

Other Source:

Ingredienti: Marcella's Guide to the Market - Marcella Hazan, Victor Hazan