I stumbled upon a version of this recipe about 7 or 8 years ago. And the first time I made it, let’s just say it didn’t go over quite so well. I think the original recipe called for eggplant, which I’ll be honest, I have a mostly hate relationship with. Not because eggplant is totally nasty, but I have had the hardest time cooking it in a way that isn’t too spongy or too mushy. Anyway, since I have decided to omit the eggplant from this recipe it has become a favorite for our family and has been a hit anytime I have shared it with others as well.
2-3 lbs potatoes thinly sliced
1/2 yellow sweet onion
1 bell pepper (red, orange, or yellow work well)
2-3 cups shredded mozzarella
1 T Italian herb blend (or any savory herbs you have on hand would work)
Salt and pepper to taste
Preparation: Preheat oven to 350 degrees. Line a baking sheet with parchment paper and lay potato slices out in a single layer. Drizzle lightly or brush on olive oil and season with salt and pepper. Bake potatoes at 350 degrees for 20 minutes. Pull out of oven, top with 1/2 shredded cheese and veggies, add the remaining cheese to the top. Sprinkle with herbs and cook for another 10-15 minutes until potatoes are done to your liking, cheese is melted, and the veggies are cooked.
*If you wanted to make this a complete meal, you could add slices of chicken sausages like Aidell’s.
**Feel free to mix it up with the veggies to suit what you have on hand or according to your family’s preference.
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