Peasant Potato Casserole
10 ingredients
9 steps
Ingredients
- 6 medium red potatoes, unpeeled, very thinly sliced (2 lbs)
- 3 large onions, halved and very thinly sliced (I usually get tired of slicing and use 1 or 2 onions)
- 4 garlic cloves, minced
- 1 (28 ounce) can tomatoes, drained and chopped
- 14 cup tomato paste
- 13 cup olive oil
- 3 tablespoons water
- 2 teaspoons oregano
- salt and pepper
- 12 cup romano cheese, freshly grated or 12 cup parmesan cheese
Directions
-
1Preheat oven to 400 degrees Fahrenheit.
-
2Combine potatoes, onion, garlic and tomatoes.
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3Beat the tomato paste, olive oil, water, oregano, and salt and pepper together.
-
4Pour over vegetables and toss well to coat.
-
5Spread in a large, greased, shallow baking dish (like a large lasagna pan).
-
6The secret is to not have the vegetables too deep in the pan.
-
7Cover with aluminum foil and bake 30 minutes.
-
8Uncover and bake 45 more minutes, or until potatoes are tender.
-
9Sprinkle cheese over top the last 20 minutes of baking.
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