Warm-Weather Potato Casserole
Source of Recipe
Internet
List of Ingredients
3 tablespoons olive oi
1/2 cup butter (1 stick)
2 medium onions, thinly sliced
2 cloves garlic, minced or pressed
10 medium tomatoes, peeled, seeded and chopped into 1/4-inch pieces (about 2 1/2 to 3 pounds)
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh basil or 1/2 teaspoon dried
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 pounds white or red potatoes, peeled and sliced 1/8 inchthick
1 1/2 cups grated Swiss cheese
1/4 cup Parmesan cheese
Preheat oven to 325 degrees. Lightly grease a 9-by-13-inch ovenproof casserole. Heat the oil and 4 tablespoons of the butter in a saute pan. Add the onions and garlic and saute until the onions are transparent. Stir in the tomatoes, herbs and salt and pepper. Remove from heat without further cooking.
Spread one-third of the tomato mixture in the bottom of the casserole followed by a layer of potatoes, 1/2 cup of Swiss cheese and half of the Parmesan cheese. Repeat using the remaining ingredients and finishing with the last of the tomato mixture. Dot the top with the remaining butter.
Bake for 1 1/2 hours or until potatoes are tender.
Recipe
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