| | Directions |
- 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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Cook Time: 1.5 hours
Container: 9 x 13 baking dish
|  | | Ingredients | | - | | 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 |
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