Italian Potato Casserole

• 4 medium Idaho potatoes, peeled and sliced 1/4 inch
• water
• 1 tsp salt
• 6 T. Olive Oil , divided
• 1 tsp fresh rosemary
• 2 medium onions, thinly sliced
• 3 ripe medium tomatoes, sliced
• 1 T. fresh oregano leaves
• 1 1/2 cups grated mixed provalone and mozarella cheese

1. In medium saucepan, cook potato slices in a large amount of water with salt until tender enough for a for to pierce them easily. Drain.
2. Pour 3 T. olive oil into a large skillet. Add rosemary and heat over low to medium heat. Add potatoes and toss gently to coat with rosemary and oil. Pour a 9x13 casserole.
3. Wipe out skillet, add 2T olive oil and saute onion over low to medium heat until soft about 10 minutes. Layer onions on top of potatoes. Gently toss tomato slices with 1 T olive oil and oregano and then layer on top of onion. Cover with geated cheese. Place on shelf slightly below middle of preheated 350 degree oven and bake for about 30 minutes or until casserole is heated through and chees is bubbly and browned.

potatoes, water, salt, olive oil, rosemary, onions, tomatoes, oregano, mozarella cheese

Taken from www.epicurious.com/recipes/member/views/italian-potato-casserole-1237835 (may not work)