Potato Casserole

Here's a simple recipe I made for lunch today. It is usually a side dish and takes about an hour to cook.

Ingredients:
Russet or Yukon Gold potatoes - 2-3 large, thinly sliced
Red or yellow onions - 1/2 thinly sliced
Carrots - 1-2 grated
Dijon Mustard  - 2 tsp; if using regular mustard, about 5 tsp
Olive oil - 3-5 tbsp
Low moisture, part skim mozzarella - 1/2 cup
Dried Oregano, thyme, basil - as needed
Salt, pepper - as needed
Red pepper flakes - as needed

Method:

1. Grease a lasagna pan with olive oil and set aside.
2. In a small bowl, add the Dijon mustard, olive oil and water and whip together until its a smooth, runny paste. Set aside.
3. Use a mandolin to thinly slice 2-3 potatoes. Set aside.
4. Chop onions lengthwise into thin slices. Grate carrots and set aside.
5. Pre- Heat oven to 350 degrees.
6. Layer the pan with potato slices, top with onions and grated carrots. 
7. Spread 1/4 cup of grated mozzarella on top and add half of your seasoning. 
8. Spread 1/2 of the mustard paste across the potatoes.
9. Put in the second layer of potatoes, onions and carrots and top with rest of the seasoning,  mustard paste, and cheese.
10.  Bake it oven uncovered for about 15 minutes. 
11. Remove from oven and cover the pan with aluminum foil. Return the pan to the oven and bake for an additional 30 - 45 minutes until the potatoes are cooked through. 
12. Remove from oven and place on cooling rack for about 15-20 minutes.

I served this with some Mexican rice and black bean/corn salsa. Just a mish mash of everything we had at home :) I used a tequila/jalapeno mustard instead of Dijon. 

Not a great picture again, but you get the idea -