Scalloped Potatoes and Tomatoes

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Scalloped Potatoes and Tomatoes Ingredients

3 tb Olive oil	1 ts Chopped fresh thyme
2 Onions; finely chopped	1 tb Chopped parsley
750 g Tomatoes; chopped	2 lb Potatoes; finely sliced
2 Cloves garlic; chopped (2 to	2 tb Grated cheese
1 ts Chopped fresh basil	Salt & pepper to taste

Instructions for Scalloped Potatoes and Tomatoes

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 Posted to recipelu-digest Volume 01 Number 227 by RecipeLu on Nov 09, 1997

Main Ingredient: PotatoCuisine: Uncategorized

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