Provencal Scalloped Potatoes

Submitted by Sharlene~W

"Potatoes with a succulent tomato sauce. Good with grilled chicken or pork chops!"

 

• Ready In: 55mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 (16 ounce) can tomatoes
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon dried marjoram
• 2 lbs potatoes
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄3 cup freshly grated parmesan cheese
• 1 1⁄2 tablespoons olive oil

directions

1. Heat oven to 400°F.
2. Butter two 1-quart aking dishes.
3. Drain and chop tomatoes.
4. Combine with thyme and marjoram.
5. Peel potatoes and cut into thin slices.
6. Toss with salt and pepper.
7. In each baking dish, layer 1/4 of the potatoes, half of the tomato mixture, 2 tablespoons of cheese and another 1/4 of the potatoes.
8. Sprinkle with the rest of the cheese and drizzle with the oil.
9. Bake until potatoes are tender.
10. (30 to 40 minutes).

Reviews

[Annacia]

In my estimation this dish is really outstanding. What a delightful change from the heavy fat laden scalloped potato's. The flavor is bright, fresh and very well balanced. I made two small servings for DH and I, I'm glad I didn't make more because I'd be dipping into it! I used a single slice of fresh tomato between the potato's and sprinkled the herbs onto it, I was concerned that there wouldn't be enough moisture with none added but it baked beautifully at 40 mins and there was plenty of moisture. This dish was served with a tomato and basil baked chicken breast and steamed broccoli. Thank you Sharlene for my new favorite way to make potato's.