Courtesy of the Homeplace Inn and Restaurant, Kensington, PEI!
- 5 lbs of peeled, thinly sliced PEI Potatoes
- 1/2 cup Olive Oil
- 1/2 cup pureed Onion
- 2 tsp minced Garlic
- 2 tsp dried Rosemary
- 2 tsp dried Thyme
- 3 tsp dried Basil
- 4 tsp Salt or less if desired
- 1/2 tsp freshly Ground Pepper
- 1 cup Parmigiano Reggiano cheese
- 2 cup Mozzarella cheese
Saute the onions and garlic in olive oil until softened about 5 mins. Add herbs and let cool
Heat oven to 350 F. Slice potatoes very thin. Combine well with cooled olive oil mixture. Rub or spray with oil a 9x13 pan. Combine salt and pepper with the two cheeses. Place a layer of potato slices on bottom of pan
Sprinkle a layer of cheese mixture alternating with potatoes and finishing with cheese on top.
Cover with foil and bake for 1 hr. Uncover and let cheese become golden brown, approx 20 mins.
Let cool. Cut into 8 pieces (1 across, 4 down) then cut squares in half to make 16 triangles.