Recipe by Kittencal@recipezazz
This is a great recipe to use up tomatoes from your garden! You can add in some Parmesan cheese to the tomato mixture also if desired.
Top Review by Hill Family
I was skeptical about the combination of potatoes and tomatoes but it turned out pretty good. This dish has great flavor but it is a bit soupy. I doubled the basil, thyme and garlic. I also added seasoning salt in addition to salt and pepper. I also had to cook this an additional 20 minutes to get the potatoes cooked enough. When I make this again I will peel the tomatoes and let them dejuice a bit before adding them to the onion mixture. Thanks Kitten for another great side dish.
- 4 tablespoons butter (can use olive oil in place of butter)
- 1 medium onion, sliced
- 2 tablespoons minced fresh garlic (or to taste)
- 3 lbs plum tomatoes, chopped (can use 2 pounds)
- 1 tablespoon hot sauce (or to taste or use Tabasco to taste)
- 1⁄2-1 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- salt and black pepper
- 3 lbs russet potatoes (peeled and sliced into about 1/8-inch slices)
- 3 cups monterey jack cheese (or to taste, or use a similar cheese)
- parmesan cheese
Directions See How It's Made
- Set oven to 400 degrees.
- Butter a 13 x 9-inch baking dish.
- Melt the butter in a large skillet over medium-high heat; add in onion and garlic, saute for about 5 minutes or until softened.
- Add in chopped plum tomatoes, hot sauce, basil and thyme, saute for about 5 minutes, then season with salt and lots of black to taste.
- Layer about 1/3 of the tomato mixture into the bottom of the baking dish, then half of the sliced potatoes then half of the cheese (about 1-1/2 cups).
- Repeat the layers ending with the tomato mixture on top, then sprinkle Parmesan cheese on top of the tomato mixture (any amount desired).
- Cover tightly with foil.
- Bake for about 40-50 minutes.
- Uncover and bake until browned on top and bubbling around the edges (about 20-25 minutes longer).