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Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs and Garlic

  • 6servings
  • 277calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups thinly sliced onions

  2. 2 Tb olive oil

  3. 1 1/2 lbs, tomatoes , peeled, seeded, and juiced (4 to 5 tomatoes , 2 1/4 cups pulp; see Notes)

  4. 1/4 tsp salt

  5. 6 canned anchovies packed in olive oil, drained

  6. 2 cloves mashed garlic

  7. 1/4 tsp basil

  8. 1/4 tsp thyme

  9. 1/8 tsp pepper

  10. 2 Tb olive oil (include as part of this the oil from the anchovy can)

  11. 2 lbs boiling potatoes sliced

  12. 1/8 inch thick (6 to 7 cups)

  13. 1/4 cup grated Parmesan or Swiss cheese

  14. 1 tsp olive oil

  15. A small saucepan

  16. 10 inches in diameter and 2 inches deep

  17. Aluminum foil if necessary

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees.

  2. Cook the onions and olive oil slowly together in the saucepan until the onions are tender but not browned. Cut the tomato pulp into strips 3/8 inch wide. Fold the tomatoes and salt into the onions. Set aside.

  3. In a small mixing bowl, mash the anchovies into a paste with the garlic, herbs, pepper, and oil.

  4. Spread one quarter of the tomatoes and onions in the baking dish. Over them arrange half the potato slices, then half the anchovy mixture, then half the remaining tomatoes and onions. Spread over this the rest of the potatoes and the anchovy mixture; top with the last of the tomatoes and onions. Spread on the cheese, and sprinkle with olive oil.

  5. Place in middle level of preheated oven and bake for about 40 minutes, or until potatoes are tender and have absorbed all of the juice from the tomatoes. If the top browns too much during cooking, cover very loosely with a sheet of foil.

  6. Keep warm or reheat.

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