2 lb Potatoes, peeled
1/4 c Butter, softened
1/2 c Sour cream
1/2 c Chives, opt
Seasoned salt and pepper
12 oz Mozzarella, sliced
3 md Tomatoes, peeled, sliced
1 ts Basil
1 ts Oregano
1/2 c Parmesan
1/4 c Butter, melted
Cover the potatoes with salted water and boil till tender. Drain and
mash. Stir in softened butter, sour cream, chives, seasoned salt and
pepper. Butter and lightly flour 9 1/2″ deep pie plate. Spread in
mashed potatoes. Arrange 6 oz. Mozzarella cheese on potatoes. Top
with tomatoes. Sprinkle with basil and oregano. Top with remaining
Mozzerella cheese, Parmesan cheese and melted butter. Bake at 425 for
25 to 30 minutes or until cheese if melted. Cool slightly before
cutting.
Yields
6 Servings