Potato layer bake - wheat free recipe

3-4	large	potatoes
1		red pepper, sliced
1		yellow pepper, sliced
1	tsp	olive oil
1	large	onion, finely sliced
250	g	mushrooms, sliced
¼	tsp	dried oregano
210	g	can chopped tomatoes
1	tbsp	shredded fresh basil leaves
120	g	mozzarella cheese, sliced thinly
30	g	cheddar, grated
		freshly ground black pepper

1.	Scrub the potatoes and cut each one into quarters. Boil for 8 - 10 mins to soften slightly. Allow to cool, then cut into 4 - 5 mm thick slices.

2.	Lightly oil an ovenproof dish or baking tin approximately 25cm x 16cm. Place a layer of potatoes in the base.

3.	Sprinkle a layer of onion slices on top of the potato, all of the sliced mushrooms, and half of the sliced peppers. Then spread a thin layer of tomato on top, and a few pieces of mozzarella.

4.	Repeat the potato and onion layers. Finish with any remaining potato, onion, sliced peppers, and the shredded basil leaves.

5.	Top with the remaining tomatoes, then cover with the mozzarella and cheddar and sprinkle the dried oregano and freshly ground pepper on top.

6.	Bake in the oven for 40 minutes until golden brown and bubbling.

7.	Serve as a hearty vegetarian meal with a green salad or lightly steamed vegetables. Alternatively use as the vegetable dish to accompany fish, chicken or meat.

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