Tomato, Potato and Mozzarella Bake – Eat Wisconsin Potatoes
Explore local potatoes and teach future generations about sustainable eating and farming with this valuable recipe.
Ingredients
- 8 cups water
- 3 russet potatoes (sliced ¼-inch thick)
- 3 tomatoes (sliced ¼-inch thick)
- 8 oz mozzarella cheese (sliced ¼-inch thick)
- 2 cloves garlic (minced)
- 2 Tbsp Romano cheese (grated)
- kosher salt & pepper (to taste)
- extra virgin olive oil (for drizzling)
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