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Harvest Potato−Vegetable Casserole
4
1
1
3
pounds potatoes, peeled, cut into 1/8−inch thick slices
1/4 teaspoons salt
/2 teaspoon pepper
yellow peppers, cut into
1
/2−inch wide slices
1
1
1
4
1
1
pound ripe plum tomatoes, cut into 1/4−inch thick slices
teaspoon chopped fresh rosemary leaves
/2 teaspoon dried oregano leaves
large cloves garlic, minced
/4 cup olive oil
/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.
Harvest Potato−Vegetable Casserole
195
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