Potato Casserole With Peppers, Onions and Tomatoes

[Guest guest]

Potato Casserole With Peppers, Onions and

Tomatoes

 

1/3 cup olive oil

4 garlic cloves, peeled and

minced

6 cups Yukon gold, White Rose or russet potatoes, peeled and sliced

1/8 to 1/16 inch thick 1 yellow pepper, sliced 1/8 inch thick

1 red

pepper, sliced 1/8 inch thick

3 large tomatoes, sliced 1/8 inch thick

1

Spanish onion, peeled and sliced 1/8 inch thick

1 1/2 teaspoons

salt

fresh ground pepper to taste

2 tablespoons fresh

oregano

 

Preheat oven to 325 degrees. Dribble 1 tablespoon

of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval

baking dish and scatter 1/4 of the minced garlic over the bottom of the pan.

 

Arrange the vegetables in layers, starting with the potatoes and peppers and

finishing with the tomatoes and onion. Sprinkle salt, freshly ground pepper, and

oregano and about 1/4 of the garlic between each layer.

Pour the remaining

olive oil over the surface and bake for 1 1/2 hours or until fork-tender. Yields

6 servings.