Potato Tomato Gratin
From pennsy 15 years agoIngredients
- 2-1/2 lbs. potatoes, preferably waxy ones, peeled and cut into halves. shopping list
- 3-4 onions, thinly sliced shopping list
- 1/4 cup (2-3 fl. ozs.) extra virgin olive oil shopping list
- 8 garlic cloves, chopped shopping list
- salt & pepper to taste shopping list
- 2 cups tomatoes (canned are fine) coarsely diced or broken up shopping list
- 1-1/2 or more teaspoons of dried oregano (fresh if possible) shopping list
How to make it
- Par boil the potatoes until they are nearly cooked, about 13 minutes. Remove from the water and let cool for about 15 minutes, or until they are easily handled. Then peel and cut them into 1/8 inch thick slices.
- Meanwhile, saute the onions in a few tablespoons of olive oil and when they have softened, sprinkle in half the garlic. Season to taste w/salt and pepper and continue to cook until soft and lightly browned.
- Layer the onions in the bottom of a 14 inch casserole dish, then layer the sliced potatoes and tomatoes, with the remaining garlic, olive oil, salt and pepper, ending with a layer of the tomatoes and a drizzle of olive oil.
- Sprinkle with oregano, then bake in a 375-400F degree oven for 20-30 minutes, or until the top is lightly browned, the whole thing is sizzling, and the potatoes have cooked through.
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