Potato Olive Casserole

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Potato Olive Casserole

 

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

3 tomatoes, cooked, peeled, seeded, sliced

1 tbsp. plus 1 tsp. olive oil

1 large red onion, cooked, 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

1/2 cup scallions, chopped

2 cloves garlic, thinly sliced

1/4 cup greek or green olives, optional, pitted, 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.

Serves 4.