Crusty Potato Peasant Casserole

This is really good. I usually don't use all the onions it calls for, though it would be fine if you did--I just don't have the patience! A great side dish or dinner, served with yummy crusty bread and a nice salad.

  • 6 med (2 lbs) potatoes, very thinly sliced (I don't peel them)
  • 3 lg onions, halved and very thinly sliced
  • 4 lg cloves minced garlic
  • 1 28-oz can tomatoes, drained and chopped
  • 1/4 c tomato paste
  • 1/3 c olive oil
  • 3 Tbsp water
  • 2 tsp oregano
  • salt and pepper
  • Heat oven to 400 degrees. Combine potatoes, onion, garlic and tomatoes. Beat together remaining ingredients. pour over vegetables and toss well to coat. Spread in large, shallow baking dish (I use my large lasagna pan). Cover with aluminum foil and bake 30 minutes. Uncover and bake 45 more minutes, or until potatoes are tender. Excellent with cheese melted on top, too (if you aren't vegan, of course).

    Adapted from Quick Vegetarian Pleasures