1 lb. med. red-skinned potatoes, unpeeled (2 c.)
3 tbsp. extra virgin olive oil
1/2 lb. fresh green beans
1/2 tsp. salt
1/2 tsp. dry mustard
Black pepper to taste
12 oz. part skim Mozzarella cheese, shredded

Heat oven to 400 degrees. Snip ends of beans and cut into 2-inch pieces. Cook until crisp tender and drain. Cook potatoes in boiling water until crisp tender; drain. Slice into 1/2-inch thick slices. Do not peel.

Arrange potatoes in shallow oven-proof dish (like a 12-inch pie plate). Sprinkle potatoes with 2 tablespoons olive oil. Place cooked beans on top. Season with salt and pepper. Cover with cheese. Sprinkle with remaining 1 tablespoon olive oil. Bake until cheese melts and bubbles, about 15-20 minutes. Serve immediately. Yield 4 servings.