Thursday, December 1, 2011

Potato Pancake Casserole

1 lb all purpose or baking potatoes,
1 cup flour, 4 eggs, 2 tablespoons butter, 2/3 cup grated parmesan,
1 1/2-cup tomato sauce, 2-8 tablespoons milk, salt, pepper.

Boil the potatoes in salted water until tender, then peel and mash. Mix in a bowl with the flour (1), eggs, salt,and pepper. Add enough milk to make a thick but pourable batter(2).Melt the butter in a 6 inch skillet and pour in a large spoonful of the batter. Tilt the pan to spread the batter thinly.Cook until brown on one side, then turn and brown the other. Make the rest of the pancake in the same way (3). Generously butter a baking dish and stack the pancakes, alternating with boiling hot tomato sauce (4) and cheese. sprinkle the top with cheese and place in a 400o oven for 15 to 20 minutes. serve at once.

Yield: 4 serving 
Time need: 1 hour 

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