Potato Olive Casserole

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Potato Olive Casserole

 

1 1/4 lbs. russet potatoes, peeled and cut into 1/4 inch slices

3 tomatoes, peeled, seeded and sliced

1 tbsp. plus 1 tsp. olive oil

1 large red onion, cut into 1/4 inch slices

1/4 tsp. thyme, or 1 tbsp. fresh, chopped

1/4 tsp. fennel seed, crushed

1/8 tsp. salt (optional)

1/2 cup scallions, chopped

2 cloves garlic, thinly sliced

1/4 cup Greek or green olives, optional, pitted and chopped

1 1/2 tsps. lemon thyme or thyme

aluminum foil

 

Preheat oven to temperature 400 degrees. Place potatoes in a steamer basket over

boiling

water. Cover and steam 3 minutes or until tender. Remove from saucepan

and set aside to drain. Chop half the tomatoes and combine with

half the oil. Stir in

onions, thyme, fennel seed, salt and pepper to taste. Set aside.

Lightly oil a shallow two quart baking dish. Sprinkle with half the scallions

and

garlic. Add a layer of the chopped tomato mixture, olives and lemon

thyme. Top with potatoes and sliced tomatoes. Top

with remaining scallions and drizzle with remaining oil.

Bake 25 minutes covered loosely with foil. Uncover and bake another 20 minutes

or until potatoes are tender.

Makes 4 servings.