If you love vegetarian lasagna or eggplant parmesan, you’ll love these mozzarella potato stacks.
I’m kind of stoked about an opportunity I had recently to participate in a cook the book challenge with my friends from the Idaho Potato Commission, in conjunction with the release of Smashed Mashed, Boiled & Baked by Raghavan Iyer.
That’s right, an ALL POTATO cookbook!
Count me in.
I’m always down for trying out new recipes, and this was a really fun way to experience someone else’s creativity first hand. I can’t remember the last time I followed a recipe out of an actual cookbook.
This recipe really opened my eyes. I never dreamed of breading and baking slices of potatoes a la eggplant parmesan, but it turned out awesome and got me thinking about other types of things I can substitute potatoes for.
If you’re on the healthy eating, new years resolution track, you should definitely consider eating more potatoes. They’re naturally gluten free, full of vitamin C and contain no fat, sodium and cholesterol. Raghavan’s book will show you 75 different ways to prepare them.
I’m looking forward to trying the llapingachos, Ecuadorian filled potato cakes with peanut sauce, Persian-style potatoes and eggs, and the chorizo stuffed hash browns.
Thinking ahead, the Irish lamb stew would be great for St. Patrick’s Day, and the bird’s nests with shrimp & potatoes would make a super cute addition to the Easter table. This book definitely has something for every occasion.
Even dessert! Chocolate sweet potato pound cake anyone?
Next time you’re thinking of making lasagna, definitely keep these mozzarella potato stacks in mind, and be sure to check out Raghavan’s book, Smashed Mashed, Boiled & Baked, to satisfy all your potato cravings.
Get the recipe for mozzarella potato stacks below!
Pin Mozzarella Potato Stacks for Later
More favorite potato recipes
Stuffed Sweet Potatoes
Mozzarella Potato Stacks
Ingredients
- 2 large russet potatoes each about 1 lb
- 1 cup buttermilk
- 1 1/2 cups panko bread crumbs
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried rosemary
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon coarse sea salt
- extra-virgin olive oil for drizzling
- 4 cups tomato pasta sauce
- 8 ounces fresh buffalo mozzarella cut into thin slices
- 1/2 cup shredded Parmigiano-Reggiano cheese
- 1/4 cup fresh basil thinly sliced
Instructions
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Position a rack in the center of the oven and preheat the oven to 375°F. Line a cookie sheet with parchment paper
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Peel the potatoes and rinse them under cold running water. (If you wish to leave the skin on, for a healthier component, make sure you scrub the potatoes well before use.) Using a chef’s knife or a mandoline, slice the potatoes lengthwise into .-inch-thick planks. Place them in a baking pan and pour the buttermilk over them to soak a bit and also to prevent them from discoloring.
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Thoroughly mix together the bread crumbs, basil, oregano, rosemary, red pepper flakes, and salt in a medium-size bowl. Place a potato plank, still coated with buttermilk, in the seasoned crumbs, making sure it gets well cloaked. Place this on the prepared cookie sheet. Repeat, using up all the potato planks and crumbs. If you pack the planks close together, you should be able to fit them all on 1 cookie sheet. Wash and dry the baking pan and set aside.`
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Liberally drizzle olive oil over the planks—don’t skimp on oil. It is essential not only to provide good flavor, but also to turn the slices crispy brown. Place the cookie sheet in the oven and roast the planks, flipping them periodically to ensure even browning, until they are crispy all over and tender when pierced through the crackly shell with a fork or knife, about 45 minutes. Remove the cookie sheet from the oven
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Cover the bottom of the baking pan with about 1 1⁄3 cups of the sauce. Place a layer of the crisped potato planks on the sauce and top them with another 11⁄3 cups of the sauce. Spread half the mozzarella slices over the sauce, followed by another layer of the baked potato planks. Spread the remaining sauce over this layer. Cover the baking pan with aluminum foil and bake until the sauce is bubbly, about 30 minutes.
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Remove the foil and sprinkle the Parmigiano-Reggiano evenly over the sauce, followed by the remaining mozzarella slices. Return the pan to the oven, uncovered, to melt the cheesy topping, about 5 minutes
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Remove from the oven, sprinkle with the fresh basil, and serve.
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