Potato Parmigiana
Why should eggplant have all the fun? This is potatoes au gratin with caprese vibes, without the messy breading prep.
Ingredients
Nonstick cooking spray
2 cups marinara sauce
2 large or 3 small Russet potatoes, peeled and thinly sliced
8 ounces low moisture mozzarella, thinly sliced
1/2 cup grated Parmesan
Fresh basil, for garnish
Instructions
Apply a thin coat of cooking spray inside a 9-inch round baking dish.
Spread 1/2 cup of sauce in the bottom of the dish, topped with 1/3 of the sliced potatoes.
Layer 1/2 of the mozzarella over the potatoes and top with 1/2 cup of sauce.
Top with the next 1/3 of potatoes, then the remaining mozzarella.
Top the mozzarella with the last third of potatoes.
Drizzle with remaining cup of sauce.
Top with the Parmesan and cover with aluminum foil. Bake for 40 minutes.
Remove foil and bake another 10 minutes.
Cool for 15 minutes before serving. Garnish with basil.
Potato Parmigiana
Ingredients
Instructions
- Apply a thin coat of cooking spray inside a 9-inch round baking dish.
- Spread 1/2 cup of sauce in the bottom of the dish, topped with 1/3 of the sliced potatoes.
- Layer 1/2 of the mozzarella over the potatoes and top with 1/2 cup of sauce.
- Top with the next 1/3 of potatoes, then the remaining mozzarella.
- Top the mozzarella with the last third of potatoes.
- Drizzle with remaining cup of sauce.
- Top with the Parmesan and cover with aluminum foil. Bake for 40 minutes.
- Remove foil and bake another 10 minutes.
- Cool for 15 minutes before serving. Garnish with basil.
Check out some of my other creations:
I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
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