From Jane Brody’s Good Food Book<\/p>\n
2 – teaspoons olive oil
\n1 – teaspoon butter or margarine
\n3 – cups thinly sliced onions (about 4 medium)
\n4 – cloves garlic, crushed or finely minced
\n1 – 35 ounce can tomatoes, drained well and diced, or 2 poinds fresh tomatoes, peeled, seeded, drained, and diced
\n1\/2 – teaspoon salt, if desired, divided
\nFreshly ground black pepper to taste
\n2 – tablespoons minced fresh parsley or\u00a0 teaspoons dried parsley flakes
\n1\/2 – teaspoon dried basil
\n1\/4 – teaspoon oregano
\n2 1\/2 – pounds raw potatoes
\n1 – cup shredded Swiss cheese (4 ounces), divided
\n2 – tablespoons grated Parmesan, divided<\/p>\n
1. Heat the oil and the butter or margarine in a medium skillet.\u00a0 Add the onions and garlic, and saute them, stirring, for 1 minute.\u00a0 Cover the skillet, and cook the vegetables over moderately low heat for a few minutes longer or until the onions are soft but not brown (do not let the garlic burn).<\/p>\n
2. Remove the skillet from the heat, and add the tomatoes, 1\/4 teaspoon of the salt, pepper, parsley, basil, and the oregano.\u00a0 Mix the ingredients gently to combine them well.<\/p>\n
3. Preheat the oven\u00a0 to 325 degrees.<\/p>\n
4. Peel and slice the potatoes very thin.<\/p>\n
5.\u00a0 To assemble the casserole, place one-third<\/span> of the onion-tomato mixture in the bottom of a greased 3-quart casserole.\u00a0 Spread one-half<\/span> of the potatoes on top.\u00a0 Sprinkle them with half the remaining salt (1\/8 teaspoon), if desired, and some pepper.\u00a0 Sprinkle one-half<\/span> of the\u00a0 Swiss cheese and 1 tablespoon of the Parmesan on the potatoes.\u00a0 Repeat the layers:\u00a0 another third\u00a0 of the onion-tomato mixture, the rest of the potatoes, salt and pepper, and the remaining Swiss cheese and Parmesan.\u00a0 Top the casserole with the remaining onion-tomato mixture.<\/p>\n 6. Bake the casserole, covered, in the preheated oven for 1 hour 15 minutes.\u00a0 Uncover the casserole, and bake 45 minutes longer or until the potatoes are tender but not mushy.<\/p>\n","protected":false},"excerpt":{"rendered":" From Jane Brody’s Good Food Book 2 – teaspoons olive oil 1 – teaspoon butter or margarine 3 – cups thinly sliced onions (about 4 medium) 4 – cloves garlic, crushed or finely minced 1 – 35 ounce can tomatoes, drained well and diced, or 2 poinds fresh tomatoes, peeled, seeded, drained, and diced 1\/2 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[3],"tags":[],"class_list":["post-513","post","type-post","status-publish","format-standard","hentry","category-casseroles"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=513"}],"version-history":[{"count":0,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/513\/revisions"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=513"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}