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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Another potato recipe from my vast collection. Supposed to be a side dish but I have used it as a main dish before. Ingredients:
3 cups thinly sliced onions |
2 cloves garlic, minced |
2 tablespoons olive oil |
2 (16 ounce) cans tomatoes, undrained and chopped |
1/4 cup chopped fresh parsley |
2 teaspoons dried basil |
2 teaspoons dried oregano |
1/2 teaspoon pepper |
2 1/2 lbs potatoes |
salt |
1 1/2 cups shredded swiss cheese |
3 tablespoons grated parmesan cheese |
Directions:
1. Heat the oil in a large skillet.
2. Saute/stir onion and garlic until crisp tender.
3. Add in chopped undrained tomatoes and the next 4 ingredients; stir to combine; set aside.
4. Peel potatoes and slice into 1/8-inch slices.
5. Add 1/3 tomato mixture to a 13x9 inch baking dish that has been sprayed with non-stick cooking spray; spread out tomato mixture evenly.
6. Top with half the potatoes.
7. Sprinkle potatoes with salt and half the Swiss cheese.
8. Spoon half the remaining sauce over the cheese, then remaining potatoes, salt, and cheese and end with remaining sauce.
9. Cover with foil and bake in a 375° oven for 45 minutes.
10. Uncover and sprinkle with parmesan cheese.
11. Bake an additional 35 minutes or until potatoes are tender.
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