Italian potato and cheese casserole

    Serves 5 to 6

    • 2 lbs. russet potatoes
    • 6 Tbs. butter
    • ½ tsp. salt, and more to taste
    • 1½ lbs. ripe tomatoes
    • pepper to taste
    • 1½ tsp. basil, crushed
    • ⅔ lb. mozzarella cheese
    • 6 hard-boiled eggs
    • ⅔ cup chopped fresh parsley
    • ½ cup fresh-grated Parmesan cheese

    1. Boil the potatoes until they are just barely tender, drain them, peel them, and cut them crosswise in fairly thick slices.
    2. Melt the butter and pour 2 tablespoons of it over the bottom of a large, shallow casserole. Arrange the potato slices in the casserole in one layer and salt them.
    3. Slice the tomatoes and arrange the tomato slices on top of the potatoes. Sprinkle the tomatoes with salt and pepper and 1½ tsp. basil.
    4. Slice the mozzarella, cut the slices into wide strips, and arrange the strips on top of the tomatoes.
    5. Peel and coarsely chop the eggs; combine them in a bowl with the remaining 4 tablespoons melted butter, the chopped parsley, ½ tsp. salt, and some pepper. Toss the mixture together until it is thoroughly mixed. Spread the egg mixture evenly over the cheese.
    6. Sprinkle the casserole with the Parmesan cheese and bake it in a preheated oven at 350 degrees for 25 to 30 minutes.