Potato-Tomato-Cheese Casserole

Potato-Tomato-Cheese Casserole

2 lbs potatoes (8 small or 5 medium)
6 Tbs butter
1 ½ lbs ripe tomatoes (12 small)
basil leaves (12 or more)
2/3 lb mozzarella cheese
6 hard-boiled eggs
2/3 cup fresh parsley
½ cup Parmesan cheese (plus more)

Boil the potatoes until they are just barely tender, drain them, peel them and cut in thick slices. (Do slicing and make the topping while they cook.)

Melt 2 tbs butter in the bottom of a large shallow casserole dish. Arrange potatoes in one layer and salt them. Slice the tomatoes and arrange them on top. Add salt and pepper and basil leaves (whole or snipped up). Sliced mozzarella makes the next layer.

Topping
Peel and grate the eggs into a bowl. Add 4 tbsp melted butter, snipped up parsley and Parmesan. Mix. Spread over the top of the casserole and sprinkle on a little more parmesan.

Bake at 350 for 30 minutes.