This is an excellent main course or side. Any type of cheese will work but I am a fan of Swiss. Use the ripest garden tomatoes for the best results.
Of course Romano is non negotiable.
Tomato Potato Casserole
- 2 lbs potatoes washed and sliced paper thin
- 8-12 Roma tomatoes sliced thin
- 3 tbsp fresh basil shredded
- 1 onion halved and sliced paper thin
- 2 tbsp minced garlic
- 2 cups shredded Swiss
- 1/2 cup grated Romano
- Olive oil
Grease a large baking dish with oil. Layer half of the onion evenly on the bottom. Top with a layer of potatoes, then half tomatoes then half the garlic. Sprinkle a third of the cheeses and basil. Drizzle with oil and season with salt and pepper. Repeat with remaining onion, then another layer potato, remaining tomato, remaining garlic, and athird more of cheeses and basil. Drizzle with more oil and season with salt and pepper. Top with final layer of potato, then remaining cheese, basil and drizzle with more oil. Bake at 365 degrees until cooked through and top is browned and crispy, about 45 minutes. Let stand 10 minutes before slicing. Serve hot.