The farmers' market is officially back in business in Ithaca and already has a plethora of spring vegetables. This means that I have to be extra creative with my cooking to take advantage of the season's bounty. Last week I bought farm-fresh eggs (with the brightest orange yolks you have ever seen), a bunch of kale, arugula, a couple pounds of yukon gold potatoes, and some spicy goat sausage (yum!).
After the excitement of this vegetable purchase, I wanted to find a way to showcase the beautiful yukon gold potatoes. I thought about slicing the potatoes and making some sort of gratin, but I didn't have any ingredients to make this delicious dish. I did have some spicy diavolo sauce on hand and some parmesan and mozzarella cheeses, so I played with the idea of making a potato "lasagna."
It's a very simple dish that requires ingredients you will likely already have on hand, and it was a delicious side-dish paired with the goat sausage and strawberry arugula salad that I made. If you need a simple, filling side-dish only using panty and fridge staples, then this potato "lasagna" is a great choice.
Potato "Lasagna"
After the excitement of this vegetable purchase, I wanted to find a way to showcase the beautiful yukon gold potatoes. I thought about slicing the potatoes and making some sort of gratin, but I didn't have any ingredients to make this delicious dish. I did have some spicy diavolo sauce on hand and some parmesan and mozzarella cheeses, so I played with the idea of making a potato "lasagna."
It's a very simple dish that requires ingredients you will likely already have on hand, and it was a delicious side-dish paired with the goat sausage and strawberry arugula salad that I made. If you need a simple, filling side-dish only using panty and fridge staples, then this potato "lasagna" is a great choice.
Potato "Lasagna"
Ingredients
- 1 28 oz jar of spicy tomato sauce (or regular, if you prefer)
- 2 lbs. potatoes (I used yukon gold)
- 1 small yellow onion
- 1 cup shredded mozzarella
- 1/4 cup shredded parmesan
Procedure
- Preheat oven to 400ºF, and grease a 8 x 8 inch pan with butter or cooking spray.
- Slice the potatoes to about 1/8 inch thickness. Slice the onions.
- Spread a small amount of the tomato sauce on the bottom of the greased pan. Place a layer of potatoes and sprinkle some of the onion slices on the bottom. Spread enough tomato sauce on top of the potatoes to cover them. Sprinkle 1/3 of the mozzarella cheese on the tomato sauce layer.
- Repeat the layering until the potatoes and onion are used up. Sprinkle the shredded parmesan on top of the last layer of mozzarella cheese.
- Cover the pan with foil and bake at 400ºF for 45 minutes. Uncover the pan after 45 minutes and bake for another 15 minutes.
1 comment:
just made this... delicious! maybe next time i will mix the mozz with some riotta as well
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