Potato And Cheese Lasagna
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Potato And Cheese Lasagna
  Potato    Cheese    Lasagna  
Last updated 6/12/2012 12:58:22 AM. Recipe ID 21124. Report a problem with this recipe.
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      Title: Potato and cheese lasagna
      Yield: 4 Servings
      2 lg Sweet potatoes, peeled
      2 lg Idaho baking potatoes,
      2 lg Red skinned potatoes, skin
    1/2 c  Olive oil, in a bottle, for
           Drizzling  or to taste
  1 1/2 tb Chopped garlic
      1 c  Grated Cheddar cheese
           (preferably yellow)
      1 c  Shredded Mozzarella
           Salt and black pepper
  Preheat oven to 350 degrees.  Oil bottom of an 8x10-inch 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.
  Yield: 8 to 10 side dish servings

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Recipe ID 21124 (Apr 03, 2005)

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