Category - Casseroles

HARVEST POTATO-VEGETABLE CASSEROLE

    Harvest Potato-Vegetable Casserole

    4 pounds potatoes, peeled, cut into 1/8-inch thick slices
    1 1/4 teaspoons salt
    1/2 teaspoon pepper
    3 yellow peppers, cut into
        1/2-inch wide slices
    1 pound ripe plum tomatoes, cut into 1/4-inch thick slices
    1 teaspoon chopped fresh rosemary leaves
    1/2 teaspoon dried oregano leaves
    4 large cloves garlic, minced
    1/4 cup olive oil
    1/4 cup shredded Parmesan cheese

    Preheat oven to 400 degrees F.

    With oil, grease 4-quart shallow baking dish.In dish, layer one third of the potatoes, one third of the salt and pepper, half the peppers and tomatoes and half the herbs and garlic; repeat. Top with remaining potatoes, salt and pepper. Drizzle with 1/4 cup oil. Bake 1 hour or until potatoes are tender and top is light brown. Sprinkle with cheese; bake 5 minutes. Let sit 10 minutes before serving.


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