Scalloped Potatoes with Onions, Tomatoes, Anchovies &Herbs


3 cups onions thinly sliced

3 tbsps olive oil

3 1-lb cans diced tomatoes drained

1/2 teaspoon salt

9 anchovies drained & oil reserved

3 cloves garlic mashed

1/2 teaspoon basil

1/2 teaspoon thyme

1/4 teaspoon pepper

3 tbsps olive oil & anchovy oil

3 lbs red potatoes sliced 1/8" thick

1/2 cup parmesan cheese grated

1 1/2 tsps olive oil


Preheat oven to 400 degrees. Spray 9x13 pyrex or other casserole dish with Pam.
Cook the onions in oil slowly until onions are tender but not browned. Fold in the tomatoes and salt. Set aside.
In a small mixing bowl, mash the anchovies into a paste with the garlic, herbs, pepper and olive-anchovy oil.
Spread 1/4 the tomato-onion mixture in oiled casserole 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. Sprinkle on the cheese and olive oil.
Bake in the middle of preheated oven for 40 minutes to 1 hour, or until potatoes are tender and have absorbed all of the juice from the tomatoes. If the top browns too much, cover loosely with a sheet of foil.


Notes: Classic Julia Child
Serving Ideas: Serve hot or cold -- with lamb, beef or fish.