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Farm Fresh: Potato casserole a last gasp of summer

Thursday, October 17, 2002

By Arlene Burnett, Post-Gazette Staff Writer

Our Farm Fresh recipe today, Warm-Weather Potato Casserole With Tomatoes and Summer Herbs, makes deliciously good use of the remaining fresh tomatoes and herbs still available at the local markets. This recipe makes a perfect complement to meat or poultry. Add a loaf of fresh bread and a salad and you're set.

Warm-Weather Potato Casserole With Tomatoes And Summer Herbs

  • 3 tablespoons olive oil
  • 1/2 cup butter (1 stick)
  • 2 medium onions, thinly sliced
  • 2 cloves garlic, minced or pressed
  • 10 medium tomatoes, peeled, seeded and chopped into 1/4- inch pieces (about 2 1/2 to 3 pounds)
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh basil or 1/2 teaspoon dried
  • 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 pounds white or red potatoes, peeled and sliced 1/8 inch thick
  • 1 1/2 cups grated Swiss cheese
  • 1/4 cup Parmesan cheese

Preheat oven to 325 degrees. Lightly grease a 9-by-13-inch ovenproof casserole. Heat the oil and 4 tablespoons of the butter in a saute pan. Add the onions and garlic and saute until the onions are transparent. Stir in the tomatoes, herbs and salt and pepper. Remove from heat without further cooking.

Spread one-third of the tomato mixture in the bottom of the casserole followed by a layer of potatoes, 1/2 cup of Swiss cheese and half of the Parmesan cheese. Repeat using the remaining ingredients and finishing with the last of the tomato mixture. Dot the top with the remaining butter.

Bake for 1 1/2 hours or until potatoes are tender.

Adapted from "Gardeners' Community Cookbook" by Victoria Wise

iArlene Burnett can be reached at aburnett@post-gazette.com or 412-263-1577.


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