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Title: Scalloped Potatoes and Tomatoes
Categories: Potato
Yield: 1 Servings
| 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 |
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.
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