Pizzaiola literally translates to “in pizza style”. Usually it is a dish with meat braised in a tomato sauce, but I’ve adopted the name for a potato-based layered dish. It’s a great way to use some of that kefir cheese I often accidentally make. (At least once a week I forget to move my kefir culture to the fridge…)
I particularly like this dish because it is so versatile. It can be made with any vegetables or protein that you have on hand. Pizzaiola can be baked up in the oven, or made up in advance in a slow cooker. And it’s a good grain free lasagne alternative!Print
This pizzaiola recipe is for a layered “lasagna” like dish made with potatoes, cheese and delicious tomato sauce. It’s a favourite!
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Yield: Serves 4-6 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
- 28 oz of prepared tomato sauce (add any vegetables or protein that you want)
- 2 lbs of potatoes (thinly sliced)
- 1 cups kefir cheese
- 1 cup grated mozzarella
- 1/2 cup grated hard cheese
- Mix the kefir cheese and the mozzarella together.
- Spread a layer of potatoes around your baking dish and season to taste.
- Pour over a layer of sauce and sprinkle with thin layer grated cheese.
- Repeat until all the ingredients are used up, then finish with the grated hard cheese.
- Bake at 400 F until the potatoes are done. (Slow cook on low for 6-8 hours, or on high for 3-4 hours.)
- If you using a slow cooker, make sure that all your vegetables are well cooked so that they don’t add extra liquid to the dish.
- I use a mandolin to make nice thin slices of potato.
- Feel free to add up to 2 cups of cooked vegetables. I recommend grated root vegetables, peppers, mushrooms, zucchini, squash, spinach or chard.
- Options for protein include anything that can be added to the sauce, for example: cooked red lentils, cooked ground beef, tofu, or ground almond.
Keywords: grain free, gluten free, lasagna, scalloped potato