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Rated excellent by our customers

Potato layer bake

Name: Potato layer bake
Total time: 1 h 30 min
Yield: 2
Cuisine: British
Ingredients: 3-4 large potatoes; 1 red pepper sliced; 1 yellow pepper sliced; 1 tsp olive oil; 1 large onion finely sliced; 250g mushrooms sliced; ¼ tsp dried oregano; 210g chopped tomatoes; 1 tbsp shredded fresh basil leaves; 120g mozzarella cheese sliced thinly (ours is vegan); 30g cheddar, grated; ground black pepper

The flavour of cheese, vegetables and herbs added to the potatoes makes this a really tasty supper dish. Wheat, gluten and nut free.

Customer Rating:
5.0

(2 votes)

Posted by: rhona
On: 19/12/2008

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
3-4 large potatoes	Awaiting stock	More products
1 red pepper sliced		More products
1 yellow pepper sliced		More products
1 tsp olive oil		More products
1 large onion finely sliced		More products
250g mushrooms sliced		More products
¼ tsp dried oregano		More products
210g chopped tomatoes		More products
1 tbsp shredded fresh basil leaves	Awaiting stock	More products
120g mozzarella cheese sliced thinly (ours is vegan)	Awaiting stock	More products
30g cheddar, grated	Available only in our Edinburgh shops	More products
ground black pepper		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Cut the scrubbed potatoes into quarters.
Boil for 8-10 mins to soften slightly.
Allow to cool then cut into 4-5 mm thick slices.
Lightly oil an ovenproof dish approx 25cm x 16cm.
Place a layer of potatoes on the base.
Sprinkle a layer of onion slices on top of the potato, all of the sliced mushrooms, and half of the sliced peppers.
Then spread a thin layer of tomato on top and a few pieces of mozzarella.
Repeat the potato and onion layers. Finish with any remaining potato, onion, sliced peppers and the basil leaves.
Top with the remaining tomatoes, then cover with the mozzarella and cheddar and sprinkle the dried oregano and freshly ground pepper on top.
Bake for 40mins until golden brown and bubbling.
Serve with a green salad or steamed veg.