Layered Idaho Potatoes

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2 idaho potatoes, partially cooked and thinly sliced
1 small eggplant, sliced into thin rounds and sautéed in a little vegetable oil
1/2 cup fresh basil leaves, or 1 teaspoon dried
one 4-ounce log of goat cheese
1 medium-sized fresh tomato, thinly sliced
1/4 cup sun-dried tomatoes in olive oil, cut into strips
1 teaspoon fresh thyme, or 1/2 teaspoon dried
2 tablespoons capers

Preheat the oven to 350 degrees F. Lightly oil a 9-x-9-inch baking dish.

Layer the ingredients into the baking dish in the following manner: half of the potatoes, the eggplant, half of the basil, half of the goat cheese, the remaining potatoes, the fresh tomato, the sun-dried tomatoes, the remaining basil, the thyme, and the capers.

Top with the remaining goat cheese and bake, uncovered, until the potatoes can be easily pierced with a knife, about 35 minutes.

Makes 4 servings



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