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Potato Lasagna

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Ingredients
  Yellow onions 2 , thinly sliced
  Olive oil 1 Tablespoon
  Butter 2 Tablespoon (For Greasing The Baking Dish)
  Russet potatoes 2 Pound, peeled, thinly sliced (900 Grams)
  Thinly sliced ham 1 Pound (Such As Black Forest Or French Jambon, 450 Grams)
  Shredded fontina cheese/Gruyere cheese 1 Pound (450 Grams)
  Tomatoes 3 , thinly sliced and preferably oven-roasted
  Chopped fresh basil 118 Milliliter (1/2 Cup)
  Salt To Taste
  White pepper To Taste
  Milk 475 Milliliter, scalded (2 Cups)
  Chicken stock 60 Milliliter (1/4 Cup, If Necessary)
Directions

Preheat oven to 350°F (180°C).
In saute pan, gently cook onions in olive oil until soft.
Grease baking dish with butter.
Place a layer of potato in the baking dish.
Top potato layer with individual layers of onion, ham, cheese, and tomato.
Sprinkle tomato layer with fresh basil, salt, and pepper.
Repeat layering until dish is full, which should be approximately three layers of each filling.
Finish construction with a layer of cheese.
Pour in scalded milk and cover the dish with foil.
Bake in oven for 20 minutes.
Remove foil.
Check liquid; if dish seems too dry, add chicken stock.
Continue to bake another 20 minutes or until top layer of cheese is brown and potatoes are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Potato
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes

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