Shelly's Recipe

Potatoes Italiano

Category: Potatoes

2 tbsp olive oil
2 medium cloves garlic, crushed
1 large onion, diced
2 tbsp tomato paste
1 tsp salt
1 28-oz can crushed tomatoes
2 tsp dried Italian seasoning, crushed
1 tsp dried basil, crushed
2 tbsp minced parsley
1/4 tsp cracked pepper
2 lbs medium red potatoes, unpeeled and thinly sliced
1 1/2 cups (6 oz) shredded fontina cheese

In a Dutch oven, heat oil over medium heat. Saute onion and garlic about 3 minutes. Add tomato paste and seasonings. Bring to a boil. Simmer, covered, 15 minutes; stir occasionally.

Preheat oven to 400. Spread 1/3rd of the sauce over bottom of shallow 2 quart baking dish. Arrange half the potatoes over the sauce; sprinkle with 1/2 cup cheese. Layer one more time ending with remaining sauce over all.

Bake until potatoes are tender, about 45 minutes. Sprinkle with remaining 1/2 cup cheese; bake until cheese melts, about 5 minutes longer. Serves 8