| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Potatoes |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 |
|
Onions; finely chopped |
| 750 |
g |
Tomatoes; chopped |
| 2 |
|
Cloves garlic; chopped (2 to 3) |
| 1 |
ts |
Chopped fresh basil |
| 1 |
ts |
Chopped fresh thyme |
| 1 |
tb |
Chopped parsley |
| 2 |
lb |
Potatoes; finely sliced |
| 2 |
tb |
Grated cheese |
|
|
Salt & pepper to taste |
INSTRUCTIONS
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@recipelu.com>
Posted to recipelu-digest Volume 01 Number 227 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997
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