Please take our survey! Click here
Please enter the email you’re using for this account.
A dairy cheesy potato meal- perfect for erev Passover when we can no longer eat chametz, but can’t yet eat matzo.
6 medium potatoes
2 cups tomato sauce
1 teaspoon oregano
1/2 teaspoon salt
3 teaspoons garlic powder
1 teaspoon onion powder
1 cup shredded yellow cheese (like mozzarella)
Peel the potatoes. Put them in a pot and cover them with water. Boil them for 30 minutes. Rinse the potatoes off in a colander so they will cool down faster.
Pour the tomato sauce into a small bowl and add all the spices. Mix with a spoon.
Slice the potatoes in thin rounds and layer in a glass baking dish. After you have one layer, spoon some sauce over them to cover, sprinkle a layer of cheese and then add another of layer of sliced potatoes.
Cover the dish with the glass cover and bake at 350 degrees for 45 minutes, until it is bubbly and cooked through. Serve immediately.
How Would You
Rate this recipe?
Please log in to rate
Reviews