2 Pounds Vine Ripened Tomatoes (About 4 Large Sliced ¼ Inch Thick)
1 Pound Fresh Mozzarella – Slice ¼ Inch Thick
¼ Cup Packed Fresh Basil
4 Tablespoons Olive Oil
Sea Salt & Pepper to Taste
On a large platter arrange tomato, mozzarella slices and basil leaves, alternating and overlapping them. Drizzle with olive oil and season with salt & pepper.
Potato Apple Gratin
3 Cups Buttermilk
1 Tablespoon Fresh Thyme Leaves
2 Tablespoons Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
2 Pounds Peeled & Sliced Baking Potatoes
2 Pounds Granny Smith Unpeeled Apples (cut into 1/8 inch slices)
1 Pound Shredded Swiss Cheese
¼ Pound Grated Parmesan Cheese
Preheat oven to 400° F. Grease a 3 ½ quart casserole dish. In a medium bowl, whisk together the eggs, buttermilk, thyme, salt and pepper. Set aside. Arrange a layer of slightly overlapping potatoes in the casserole dish. Cover with a layer of apples and sprinkle with a third of both cheeses. Pour a third of the egg mixture on top. Make 2 more layers. Bake covered for 1 hour and 15 minutes. Remove the lid and bake another 15 minutes or until the potatoes are tender. Remove from the oven and serve warm.