Nonna's Italian Kitchen Publisher: The Book Publishing Company © 1998 by Bryanna Clark Grogan ISBN: 1570670552

Reprinted with permission from the author, Bryanna Clark Grogan.

Baked Sliced Potatoes with Tomatoes (p. 148-149)
Patate in Tegame (can be soy-free)
yield: 4 servings

Ingredients

• 1 1/2 pounds potatoes, thinly sliced
• 2 to 4 cloves garlic, thinly sliced
• 3/4 pound fresh, ripe plum tomatoes, thinly sliced, or 1 (14-ounce) can plum tomatoes or diced tomatoes, drained
• 2 1/2 tablespoons extra-virgin olive oil
• 1/4 cup Soymage Parmesan substitute, or soy-free alternate, p. 37
• Salt and freshly ground black pepper, to taste

Directions

Oil a 10 inch glass or ceramic baking dish or pie plate with olive oil.
If you are using the canned tomatoes, break them up with your hands.

Preheat the oven to 350°F.

Layer 1/3 of the potatoes in the dish. Sprinkle with salt and pepper.
Layer on 1/3 of the tomatoes, half of the garlic, and sprinkle on 1 tablespoon of the soy Parmesan. Drizzle with 1/2 teaspoon olive oil.
Repeat the layering twice, then sprinkle the top with 2 tablespoons of soy Parmesan, and drizzle with 1 tablespoon olive oil. Cover the dish and bake for about 1 hour. Uncover the dish and bake for 15 minutes more, or until the potatoes are tender and the top is golden. Serve hot.

Cook's Notes:

This delicious casserole can be served at any meal, including brunch, and makes a wonderful potluck offering. You can use almost any kind of potato (I like Yukon Golds) and either fresh or canned tomatoes. Traditional recipes call for more olive oil, but I find them a little greasy, so I have cut down the amount - add more if you wish.

Nutritional Information

Per serving: Calories: 260, Protein: 5 g, Carbohydrate: 38 g, Fat: 9 g