Vegetarian. Serves 2 as a main dish, or 4 as a side dish.
2 large russets or 4 smaller potatoes
3 Tbsp. Butter
1 large or 2 small onions
2 Tbsp. fresh bread crumbs matzo meal
4 oz. Mozzarella Fresca
1/4 cup milk
Boil potatoes whole until barely done. Cool, then peel (optional) and slice thinly. Slice onion as thinly as possible and sauté in 1 Tbsp. of butter until limp. Slice mozzarella fresca thinly. Grease a bread pan. Put bread crumbs in bottom of pan and shake to distribute evenly.
Layer potatoes, onions and mozzarella in prepared pan, starting and ending with potatoes. Lightly salt the potato layers if desired. (Recipe may be prepared up to this point and kept refrigerated until needed. Take out of refrigerator to warm 1/2 hour before cooking.)
Pour milk over the top layer of potatoes and dot top with remaining 2 Tbsp. of butter. Bake, uncovered, for 35 minutes at 400 degrees. Let stand outside oven for 10 minutes, then turn out on a platter.
This recipe is one of my favorites in the spring, when sweet onions (Vidalia, Walla Walla or Texas Sweet) are available. Since sweet onions don’t store well, enjoy it in the spring! You can, of course, make this dish anytime using regular yellow onions. It can easily be doubled – bake in two bread pans, or a pan equal to the size of two bread pans.