POTATO GATEAU

3 lbs Idaho potatoes
2 garlic cloves crushed
2 onion, chopped
salt and pepper to taste
1 tsp thyme
3 1/2 cups fresh mozzarella, shredded
1 1/2 lbs tomatoes, sliced
1/2 cup pine nuts
2 tb olive oil

Peel and slice the potatoes. Keep covered with cold water until ready to use.

Preheat oven to 375 F.

Sprinkle the bottom of a round baking dish with the garlic. Cover the bottom with the onion, sprinkle with some salt and thyme.

Spread half of the potato slices over the onion. Sprinkle with 1 cup of shredded cheese and pinch of thyme.

Cover with tomato slices. Sprinkle with salt and pepper and remaining thyme. Add another cup of the cheese.

Arrange remaining potato slices on top, overlapping one another. Sprinkle with the remaining cheese, salt and pepper and the pine nuts; dot with the olive oil.

Cover with aluminum foil loosely, for 1 hour. Remove the foil and cook until the surface is barely golden, about 10 more minutes. Remove from oven, let sit for a few minutes and serve.

Servings: 6