Potatoandmozzarellapie Recipes

Steps:

• Peel and boil the potatoes in salted water for 25 minutes, until completely tender. Drain the potatoes and mash them. Add 1 oz of butter and 1/4 cup warm milk and mash until the potatoes are staying thick and firm. Season with pepper and salt to taste. I always add a pinch of nutmeg to my mashed potatoes; it's a Dutch thing. Spread the mashed potatoes in a pie plate or oven safe dish. Thinly slice the mozzarella and the peeled tomatoes. Place half the mozzarella on top of the mashed potatoes. Put the tomato slices on top of the mozzarella. Sprinkle the dried basil and oregano all over the tomatoes and cover the tomatoes with the remaining mozzarella. Top the casserole with the grated Parmesan cheese. The reason I kept my mashed potatoes firm is that during the cooking process the tomatoes as well as the mozzarella will release liquid that seeps into the mashed potatoes and adds flavor. If your potatoes are real fluffy to begin with, it might end up as something you can drink through a straw. Place the casserole or pie into a preheated oven and bake at 400F˚ (200C˚) for 25 to 30 minutes or until the cheese has turned a golden brown on top.

Steps:

• In a skillet, cook potatoes in butter over medium heat for 6-8 minutes or until lightly browned. Sprinkle with cheese and bacon. Reduce heat; cover and cook for 2 minutes or until cheese is melted.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix potatoes with pesto in a bowl. Season with salt and pepper and transfer to a large square of aluminum foil. Cover with a second square of foil and seal the potatoes by pressing the edges together to form a packet (une papillote).
• Place the packet on the preheated grill, close the lid, and cook until potatoes are tender, about 20 minutes. Carefully remove the top piece of foil and add mozzarella cheese. Close the grill and cook until cheese is slightly browned, about 5 minutes. Serve immediately.

Steps:

• Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
• Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, mix bread crumbs, olive oil, and a pinch of salt and pepper.
• Peel potatoes and cut in fourths lengthwise. Cover potatoes generously with bread crumb mixture and place slices on thin sheet pan.
• Place potatoes in the oven and cook for 1 hour. Remove potatoes from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes and place back in the oven for 5 minutes or until cheese is melted and golden brown.

Steps:

• Peel and cube the potatoes. Boil in salted water until tender; drain. Mash the potatoes, stir in 1/4 cup butter, and season as desired with salt and pepper.
• Grease and lightly flour a 9inch pie pan. Spread the mashed potatoes in the pie pan.
• Cut the mozzarella into 1/4 inch thick slices. Place half of the cheese on the potatoes.
• Peel the tomatoes and cut into 1/2 inch thick slices. Arrange on top of cheese and potatoes. Sprinkle with oregano, basil, and salt and pepper.
• Top tomatoes with remaining mozzarella. Sprinkle with grated Parmesan cheese and 1/4 cup melted butter.
• Bake at 425°F for 25 minutes.

Steps:

• Preheat the oven to 230°C/gas 8.
• Roll out the puff pastry to 3mm thickness and cut into 4 even-sized circles, each the size of a side plate. Place the puff pastry circles on a greased baking sheet.
• Brush the edges of the puff pastry circles with beaten egg. Press the edges with a fork.
• Spread the mustard, then layer the sliced mozzarella evenly over the pastry circles, leaving an edge of pastry around the outside.
• Arrange the sliced tomatoes in a circle in the centre of each pastry circle. Season with salt and freshly ground pepper, sprinkle with thyme and drizzle with olive oil.
• Bake the tomato tarts for 15-20 minutes until the pastry is cooked through.
• Meanwhile, prepare the salad. Mix together the balsamic vinegar and olive oil. Season with salt and freshly ground pepper. Toss the salad leaves with the salad dressing.
• Transfer the baked tomato tarts to a warm serving plate. Drizzle the pesto over the tarts and arrange a small pile of dressed salad in the centre of each tart. Serve.

Steps:

• Boil potatoes in salted water until tender. Drain and mash. Stir in butter, seasonings, and parmesan cheese. Add onion if desired. Stir in 1/2 bag mozzarella cheese. Add milk as needed to keep moist as you beat with a blender until smooth. Pour mixture into greased baking dish. Top with mozzarella cheese. (Can make day before needed and refrigerate. If you do, put mozzarella cheese on top after you start to bake it) Bake at 425 degrees for 20 to 25 minutes or until cheese is melted and lightly brown.

Steps:

• 1. Make the dough and let it rise until double in bulk, about 1 hour. Dust a baking sheet with semolina flour. Roll out the dough to an 18 x 12 inch rectangle, and fit it onto the baking sheet. Let the dough rise for 20 minutes.
• 2. Preheat the oven to 425°F.
• 3. Brush the dough with 1 tablespoon of the olive oil, then sprinkle it with the garlic slices. Cover it with the potato slices, then drizzle those with the remaining olive oil and the cream. Sprinkle it with the fresh thyme leaves, crushing them as you sprinkle, and season it liberally with pepper, and lightly with salt.
• 4. Bake in the center of the oven until the dough is golden at the edges and the cream is bubbling gently, about 35 minutes. Remove, let sit for 5 minutes, then cut and serve.

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups mozzarella; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until mozzarella is melted.

Steps:

• Heat oven to 350ºF.
• Cook potatoes in boiling water in saucepan 10 min. or until tender; drain. Cool 10 min. Meanwhile, whisk half-and-half, mustard, egg and pepper in bowl.
• Arrange 1/3 of the potatoes, slightly overlapping, in bottom of 1-1/2 qt. casserole sprayed with cooking spray. Top with 1 tsp. rosemary and 1/3 cup cheese. Repeat layers twice. Pour half-and-half mixture over potato mixture.
• Bake 40 min. or until golden brown.