A slight change from traditional potatoes au gratin, these are excellent served with grilled swordfish or steak.
Makes 6 servings
1½tablespoons extra virgin olive oil
2 medium onions, cut into thin slices (can use 3-mm slicing disc of Cuisinart® food processor)
1½ cups chopped plum tomatoes (3-4 tomatoes, cored and seeded)
3⁄4 teaspoon kosher salt
1 teaspoon fresh rosemary (½ teaspoon dried), chopped
½teaspoon fresh thyme (¼ teaspoon dried), chopped
¼teaspoon freshly ground black pepper
1⁄3 cup grated Parmesan or Asiago
1½ pounds baking potatoes, scrubbed, peeled if desired, cut into 1⁄8-inch slices (can use 3 or 4mm slicing disc of the Cuisinart®food processor)
Nutritional information per serving: Calories 167 (27% from fat) • carb. 26g • pro. 5g • fat 5g • sat. fat 1g • chol. 4mg • sod. 273mg • calc. 90mg • fiber 3g
Place the rack in position B and preheat toaster oven to 400ºF on bake setting. Brush an 8 x 11-inch oval or 8 x 8-inch square baking dish with olive oil. In a 12-inch nonstick fry pan, heat the olive oil over moderately low heat. Add the onions and cook, stirring occasionally, until they are translucent, about 5 minutes. Remove from the heat and stir in the chopped plum tomatoes and 1⁄4 teaspoon of the salt. In a small bowl, combine the rosemary, thyme, remaining salt, pepper and cheese. Spread half the tomato/onion mixture in the prepared baking dish. Layer half the potato slices evenly on top. Sprinkle with half the herb and Parmesan mixture. Repeat. Cover with aluminum foil and bake for 40 to 45 minutes, until potatoes are tender when tested with a fork. When tender, remove the foil and bake for an additional 15 to 20 minutes, until the potatoes are golden.