Potato - Tomato Cheese Bake
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Russet, or new potatoes |
| 6 | tb | Unsalted butter |
| 1/2 | ts | Salt or more to taste (potatoes absorb salt) |
| 1 1/2 | lb | Ripe plum tomatoes |
| Freshly ground black pepper to taste | ||
| 1 1/2 | ts | Basil, crushed |
| 2/3 | lb | Mozzarella cheese, sliced (Amy likes to use a lot more in order to cover the entire top of the casserole, but if you shred the cheese in the food processor or by hand, you should have enough.) |
| 4 | Eggs, hard cooked | |
| 2/3 | c | Chopped fresh parsley |
| 1/2 | c | Fresh-grated Parmesan Cheese |
| 3 | Scallions, chopped |
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