2 lb Potatoes, peeled
1/4 c Butter, softened
1/2 c Sour cream
1/2 c Chives, opt
Seasoned salt and pepper
12 oz Mozzarella, sliced
3 md Tomatoes, peeled, sliced
1 ts Basil
1 ts Oregano
1/2 c Parmesan
1/4 c Butter, melted
Cover the potatoes with salted water and boil till tender. Drain and mash.
Stir in softened butter, sour cream, chives, seasoned salt and pepper.
Butter and lightly flour 9 1/2″ deep pie plate. Spread in mashed potatoes.
Arrange 6 oz. Mozzarella cheese on potatoes. Top with tomatoes. Sprinkle
with basil and oregano. Top with remaining Mozzerella cheese, Parmesan
cheese and melted butter. Bake at 425 for 25 to 30 minutes or until cheese
if melted. Cool slightly before cutting.
Yields
6 Servings