Potato Casserole with Tomato and Basil
I love this one. I think you will too.
3 lbs. Potatoes, thinly sliced
1 tbs. Extra Virgin Olive Oil
1 tbs. Butter
2 Onions, chopped
6 cloves Garlic, crushed and minced
2 Hot Peppers, seeded and minced
2 (14-ounce) cans diced Tomatoes, drained
2 tbs. Parsley, minced
1 cup fresh Basil chopped
2 tsp. dried Basil
1 tsp. dried Oregano
8 slices of Kosher Swiss Cheese
1 cup of Kosher Mozzarella Cheese, grated
½ cup Kosher Parmesan Cheese, grated
Preheat oven to 325°F. Spray large baking dish with nonstick cooking spray and set aside.
In a large skillet, heat oil and the butter over medium heat. Add onions, garlic, peppers and sauté until the onions are translucent. Remove from the heat and add tomatoes, salt, pepper, parsley, basil, and oregano. Mix well.
Spread some sliced potatoes in the casserole dish and then spread some of the onion mixture on top. Add a layer of chopped basil. Sprinkle and lay a layer of the cheese on top and repeat with each layer. Top with remaining onion mixture and more cheese. Cover tightly
Bake for 70 to 80 minutes. Uncover dish and continue baking until potatoes are tender and cheese browns, about 20 to 30 minutes.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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