Scalloped potatoes and tomatoes

Yield: 1 Servings

Measure Ingredient
3 tablespoons Olive oil
2 \N Onions; finely chopped
750 grams Tomatoes; chopped
2 \N Cloves garlic; chopped (2 to 3)
1 teaspoon Chopped fresh basil
1 teaspoon Chopped fresh thyme
1 tablespoon Chopped parsley
2 pounds Potatoes; finely sliced
2 tablespoons Grated cheese
\N \N Salt & pepper to taste

Heat one tablespoon of the oil and fry the onions until soft, then add the tomatoes and heat through. Combine the garlic and herbs with salt and pepper to taste and one tablespoon of the oil. Lightly grease a baking dish and spread over one third of the tomato mixture. Cover with half the potato, arranged in overlapping slices.

Layer the remaining tomato mixture, garlic mixture and potatoes, finishing with a layer of tomato. Sprinkle with the cheese and remaining oil.

Bake in an oven preheated to 200 deg C (400 deg F) for 45 minutes or until the potatoes are tender. VARIATION: If serving as an accompaniment to lamb, omit basil and substitute rosemary.

Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 227 by RecipeLu <recipelu@...> on Nov 09, 1997

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