Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Potato Casserole.

posted by Cynthia Bowan on Family Fare


List of Ingredients





4 onions
1 green bell-pepper
4 T. oil
6-7 oz. can tomato paste
1 tsp. salt
2 cloves of garlic
1/2 tsp. dry basil
1/4 tsp. freshly ground black pepper
2 lb. potatoes



Recipe



Peel the onions and slice thin. Slice the bell pepper to thin stripes.
Heat the oil in a large frying pan and sauté the onions for about 8 minutes, until
they soften and become golden in color. Add the pepper stripes and fry together for 5
more minutes. Add tomato paste, salt, garlic, basil and black pepper. Cook together for 5 more
minutes. Add a few T. of water.
Peel the potatoes and slice them. Grease an oven-proof dish (a large Pyrex is
great for this). Place a little of the sauce at the bottom of the dish.
Arrange half the potato slices on it. Cover with half the sauce.
Arrange the rest of potatoes in a second layer and cover them with the remaining suce.
Cover the dish well with aluminum foil and bake in the oven in moderate heat for 1 hour.
Remove foil and bake for 15 more minutes to give it a nice golden color.
Serve warm.

You may prepare it several hours ahead and leave in the oven in very low heat until
serving.