2 lb. potatoes
8 Tbsp. butter, divided
salt and pepper to taste
1/2 lb. mozzarella cheese
3 large tomatoes
1 tsp. oregano
1 tsp. basil
1/2 c. parmesan cheese
Peel potatoes, boil until fork tender. Drain, and mash. Add 4 Tbsp. butter to potato mixture. Salt and pepper to taste.
Butter and flour a deep 9 1/2Ē (large) pie plate. Spread potato mixture in a layer along the bottom of the pie plate. Cut cheese into 1/4 inch (1/2 cm.) thick slices.
Peel tomatoes. (Boil a pot of water large enough to submerge tomatoes in. Once the water is boiling, drop the tomato in the water. Remove it and the skin should come right off. Just 30 seconds ought to do the trick Ė if itís still an exercise in futility, then pop them back into the boiling water, thatíll teach Ďem to flout the peeler.)
Slice tomatoes, equally as thick as the cheese. Take half the cheese and layer it over the potatoes. Arrange the tomatoes on top of the cheese. Sprinkle tomatoes with oregano and basil. Layer remaining mozzarella over the tomatoes. Top with Parmesan cheese and 4 Tbsp. melted butter. Bake at 425 F for 20-25 min. or until cheese is melted and lightly browned, like a good pizza.
From Ginnyís Archive, Susanne Parsonís recipe. A childhood favorite. I suspect that you could substantially diminish the butter here without harming the mouth feel.