Potatoandmozzarellapie Recipes

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

SCALLOPED POTATO LOAF RECIPE BY TASTY

Steps:

• In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
• Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
• Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
• Preheat the oven to 350˚F (180˚C).
• Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
• In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
• Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
• Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
• Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
• Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
• Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
• Place a cutting board over the loaf pan and invert the loaf.
• Slice and garnish with parsley.
• Enjoy!

MELTY CHEESE & POTATO PIE

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a pan of cold water, bring up to the boil and cook for 2 mins. Drain well, tip back into the saucepan and mix with the crème fraîche. Season, sprinkle over the nutmeg and set aside.
• Dust your work surface with flour, roll the first block of pastry to a circle about 28cm wide and place on a baking tray. Arrange a third of the potatoes in the middle of the pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge of the pastry.
• Roll the remaining pastry out to a circle about 30cm wide, dusting with more flour if needed. Brush the edges of the pastry on the tray with egg, then drape over the larger circle and seal the sides well, crimping as you go round. A tight seal is important to stop the cheese escaping.
• Brush all over with egg and lightly score a spiral into the pastry with the back of a knife. Bake the pie for 30 mins until golden brown and puffed up. As soon as the pie comes out of the oven, glaze with a little more egg and leave to cool for 5 mins.
• Meanwhile, whisk the shallot, mustard, vinegar and oil together. Place the chicory in a bowl and toss with the dressing. Serve the pie cut into oozy wedges, with the salad on the side.

MASHED POTATO PIE

Steps:

• Make mashed potatoes according to package directions for 7-8 servings.
• Stir garlic powder, eggs, Parmesan and one cup of the mozzarella into prepared potatoes.
• Pile mixture into a 9-inch deep dish pie plate.
• Sprinkle top with 1/4 cup of mozzarella and a sprinkle of paprika for color.
• Bake at 350°F until golden on top and puffy about 45 minutes.

RUSTIC MEAT AND POTATO PIE

Steps:

• Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
• In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
• In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
• Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
• Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.

SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY

Steps:

• Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
• Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
• Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
• While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
• Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
• When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
• Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
• Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
• Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
• Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
• Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
• Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
• Top the potatoes with the chives and serve warm
• Enjoy!

MOZZARELLA POTATO PIE RECIPE - (4.5/5)

Steps:

• Peel and boil the potatoes in salted water for 25 minutes, until completely tender. Drain the potatoes and mash them. Add 1 oz of butter and 1/4 cup warm milk and mash until the potatoes are staying thick and firm. Season with pepper and salt to taste. I always add a pinch of nutmeg to my mashed potatoes; it's a Dutch thing. Spread the mashed potatoes in a pie plate or oven safe dish. Thinly slice the mozzarella and the peeled tomatoes. Place half the mozzarella on top of the mashed potatoes. Put the tomato slices on top of the mozzarella. Sprinkle the dried basil and oregano all over the tomatoes and cover the tomatoes with the remaining mozzarella. Top the casserole with the grated Parmesan cheese. The reason I kept my mashed potatoes firm is that during the cooking process the tomatoes as well as the mozzarella will release liquid that seeps into the mashed potatoes and adds flavor. If your potatoes are real fluffy to begin with, it might end up as something you can drink through a straw. Place the casserole or pie into a preheated oven and bake at 400F˚ (200C˚) for 25 to 30 minutes or until the cheese has turned a golden brown on top.

POTATO WITH MOZZARELLA

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, mix bread crumbs, olive oil, and a pinch of salt and pepper.
• Peel potatoes and cut in fourths lengthwise. Cover potatoes generously with bread crumb mixture and place slices on thin sheet pan.
• Place potatoes in the oven and cook for 1 hour. Remove potatoes from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes and place back in the oven for 5 minutes or until cheese is melted and golden brown.

POTATO AND MOZZARELLA PIE

Steps:

• Peel and cube the potatoes. Boil in salted water until tender; drain. Mash the potatoes, stir in 1/4 cup butter, and season as desired with salt and pepper.
• Grease and lightly flour a 9inch pie pan. Spread the mashed potatoes in the pie pan.
• Cut the mozzarella into 1/4 inch thick slices. Place half of the cheese on the potatoes.
• Peel the tomatoes and cut into 1/2 inch thick slices. Arrange on top of cheese and potatoes. Sprinkle with oregano, basil, and salt and pepper.
• Top tomatoes with remaining mozzarella. Sprinkle with grated Parmesan cheese and 1/4 cup melted butter.
• Bake at 425°F for 25 minutes.

MOZZARELLA POTATO SKILLET

Steps:

• In a skillet, cook potatoes in butter over medium heat for 6-8 minutes or until lightly browned. Sprinkle with cheese and bacon. Reduce heat; cover and cook for 2 minutes or until cheese is melted.

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES

Steps:

• Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
• In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
• When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

MAMA'S MOZZARELLA POTATOES AU GRATIN

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups mozzarella; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until mozzarella is melted.

MOZZARELLA MEAT PIE

Steps:

• 1) Preheat oven to 375°F. Brown hamburger meat and drain. Stir can of tomato paste and a couple handfuls of the shredded mozzarella into the hamburger meat.
• 2) Open tube of crescent roll dough and spread out over the bottom and sides of a 9-inch glass pie pan to form a crust. Spread some of the mozzarella over the crescent roll dough. Then add meat mixture. Spread all remaining cheese over top of meat mixture.
• 3) Place in oven for 15 - 20 min until cheese is melted and crust looks golden brown.

POTATO PIE

Steps:

• Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.