Warm Weather Potato Casserole Recipe
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2 tablespoons olive oil
4 tablespoons butter
2 medium onions, halved and thinly sliced
2 cloves garlic, minced or pressed
8 medium tomatoes, chopped into 1/4 inch pieces
2 tablespoons fresh chopped parsley
2 teaspoons chopped fresh basil leaves
1 teaspoon chopped fresh oregano
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 1/2 pounds potatoes, sliced 1/8 inch thick
1 cup grated Swiss cheese or gruyere
2 tablespoons grated Parmesan cheese
:9 x 13 baking dish
Preheat oven to 325 degrees F. and lightly grease a 9 x 13" ovenproof baking dish.
Heat the oil and 2 T of the butter in large sauté pan.
Add onions and garlic; sauté over medium heat until the onions are transparent.
Stir in tomatoes, parsley, basil, oregano, salt, and pepper; remove from heat without further cooking.
Spread one third of the onion-tomato mixture in bottom of the casserole.
On top of the tomato mixture, arrange half of the potato slices followed by half of the Swiss and Parmesan cheese.
Repeat, finishing with the last one third of the onion-tomato mixture.
Dot the top with the remaining butter.
Bake, covered, for 1-1/2 hours or until the potatoes are very tender. Remove the cover for the last 15 minutes to allow for a nice browning.
Serve immediately or slightly cooled. This is an easy recipe to halve as well.
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