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Category: Potatoes
Prep Time: Cook Time: Total Time:
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
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Potatoes Italiano
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Category: Potatoes
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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