What You Need:
2 1/2 lbs red potatoes, peeled and cut into slices
1 medium onion, sliced thin
Salt and pepper to taste
1 t thyme, divided
1 1/2 lbs ripe tomatoes, sliced thin
4 garlic cloves, diced
2 T olive oil
1/2 C white wine
1 C vegetable broth
1 T unsalted butter if desired
How to Make It:
Grease a square casserole dish on the bottom.
Layer the bottom of the casserole with the onion slices.
Lay 1/2 of the potato slices on top of the onions.
Add the salt, pepper and 1/2 t of thyme.
Place the tomato slices on top of that.
Sprinkle with the garlic.
Add more salt and pepper and the remaining 1/2 t of thyme.
Place the remaining potato slices on top.
Spread the olive oil evenly over the casserole.
Add the wine.
Place enough broth in the casserole to bring the liquid 3/4 up the sides of the casserole.
Dot the top with butter if desired.
Preheat oven to 375 degrees.
Cover the casserole with foil.
Bake 45 minutes.
Remove the foil and check to make sure the top layer of potatoes are starting to tender.
They should be moist to the touch.
Continue baking uncovered for 45 minutes or until golden brown.
When done you should be able to insert a knife through the middle with no resistance.
