Mediterranean Potato Casserole

A really yummy way to enjoy a bounty of potatoes and tomatoes!

2 medium/large tomatoes, 1 chopped and 1 thinly sliced

1 lb. small waxy potatoes

2 Tbsp. olive oil, divided

1/2 red or sweet onion, sliced in thin half-moons

1 tsp. dried thyme leaves, divided

Salt and pepper

1/4 c. chopped kalamata olives

2 small cloves garlic, very thinly sliced

4 paper thin lemon slices, cut in quarters

1 Tbsp. capers

Steam the potatoes until just turning firm-tender. Don’t overcook. Cool slightly and slice into 1/2” rounds.

Combine onion, 1/2 tsp. fresh thyme, salt and pepper (to your taste) with 1 Tbsp. olive oil in a skillet and saute until the onions start to turn brown, about 5-6 min.

Transfer the onions to a lightly greased baking dish and scatter with the chopped tomatoes, olives, half of the garlic, half of the lemon slices, and 1/2 tsp. thyme. Make alternating layers with potatoes, sliced tomatoes, remaining garlic, thyme, lemon slices and capers.

Season with salt and pepper and drizzle with 1 Tbsp. olive oil. Cover with foil and bake for 15 minutes. Uncover and bake another 15 minutes or until the potatoes are brown and very tender.

Recipe created or adapted by Liz Talley, Urban Graze

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