Gruyere Baked Potatoes and Tomatoes
Makes 6 servings
1/2 tsp olive or canola oil
2 1/2# russet potatoes, peeled & thinly sliced
3 large tomatoes, thinly sliced
6 oz Gruyere (or Swiss), shredded (about 2 c)
s & p to taste
Preheat oven to 375° F
Brush shallow baking dish (2 qt) with oil.
Using 1/3 of potatoes, arrange a slightly overlapping layer.
Top with 1/3 of tomato slices.
Sprinkle with s, p, cheese.
Repeat layering, ending with cheese.
Rub a piece of foil large enough to cover dish with oil so cheese doesn't stick. (May spray with Pam.) Cover baking dish with foil and bake for 1 hour. Remove foil and bake for about 15 minutes, or until top is golden brown.
per serving: 302 cal (25% from fat); 12g protein; 9 g fat (5.2 g saturated fat); 42 g carbohydrates; 110 mg sodium; 31 mg cholesterol; 5 g fiber
Recipes for Main Dishes go here.
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