Warm Weather Potato Casserole Recipe

  • 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
Container:9 x 13 baking dish
1.5 hrs
  • 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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