Repeat the layers, ending with
the remaining potato slices.
Arrange
remaining potato slices atop potatoes in dish, creating a pretty overlapping shell pattern if you like.
Repeat 2 more times, topping with
the remaining potato slices (you should have 4 layers of potatoes).
Not exact matches
To assemble, arrange the portobellos caps on a tray or a platter, top with the corn and bean sauté, sweet
potato cubes, the
remaining avocado (
sliced), olives, if using, and red onion.
Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add
remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine
sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until
potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.
While the
potatoes and broth are boiling, place your pickled beefless strips in a glass dish with the marinade and put the
remaining half
sliced red onion over the top.
If you are using mozzarella, remove sweet
potatoes from the oven at 8 minutes, top with a mozzarella
slice, return to oven, and bake for
remaining 2 minutes or until the cheese is melted.
Toss
potatoes and
remaining sliced onions with oil in a large roasting pan.
Layer the
remaining eggplant and
potato slices over the sauce, reserving a few
slices to decorate the top later.
Brush sweet
potato slices with
remaining two tablespoons melted butter.