New Potato, Tomato, and Onion Casserole with Fresh Herbs

(from kylerhea’s recipe box)

  • Cover potatoes with water and a dash of salt to prevent discoloration while slicing, then drain thoroughly

Source: The Big Book of Casseroles

Serves 6 people

Categories: Casseroles, May2012, Potatoes, Tomatoes

Ingredients

  • 4 new potatoes (about 1 1/2 pounds, unpeeled, thinly sliced)*
  • Salt and freshly ground pepper to taste
  • 3 tomatoes, peeled, sliced, seeded, and drained
  • 1 yellow onion, sliced and rings separated
  • 2 cloves garlic, minced
  • 1 tsp snipped fresh thyme, or 1/2 tsp dried thyme
  • 1 Tbs chopped fresh basil, or 3/4 tsp dried basil
  • 2 Tbs chopped fresh parsley
  • 1/2 cup Rich Chicken Stock or canned low-sodium chicken broth
  • 1 Tbs butter, cut up
  • 1 cup grated cheddar cheese

Directions

  1. Preheat oven to 350°F. In a 7 3/4-11 3/4-inch baking dish slightly coated with cooking spray or oil, arrange half of the potatoes. Season with salt and pepper. In layers, add half of the tomatoes, half of the onion rings, and in combination, half of the garlic and herbs. Repeat layers. Pour stock evenly over vegetables. Dot with butter.

  2. Cover and bake 50 minutes. Sprinkle cheese over the top and bake, uncovered, until the vegetables are tender-crisp adn the cheese is melted, about 10 minutes longer.

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