Harvest Potato-Vegetable Casserole

• 4 lbs potatoes, peeled and in 1/8-inch slices
• 1 14 teaspoons salt
• 12 teaspoon pepper
• 3 yellow peppers, in 1/2-inch wide slices
• 1 lb plum tomato, in 1/4-inch slices lengthwise
• 1 teaspoon fresh rosemary, chopped
• 12 teaspoon dry oregano leaves
• 4 large garlic cloves, minced
• 14 cup olive oil
• 14 cup parmesan cheese, shredded

1. Preheat oven to 400F.
2. Grease 4 quart shallow baking dish.
3. Layer one third potatoes.
4. One third salt and pepper.
5. Half the peppers and tomato slices and herbs.
6. Repeat layers ending with potatoes on top.
7. Rest of the salt and pepper.
8. Drizzle with 1/4 cup Olive oil.
9. Bake 1 hour or until potatoes are tender and top is light brown.
10. Sprinkle with cheese, bake 5 minute more.
11. Let sit 10 minutes before serving.

potatoes, salt, pepper, yellow peppers, tomato, fresh rosemary, oregano, garlic, olive oil, parmesan cheese

Taken from www.food.com/recipe/harvest-potato-vegetable-casserole-218957 (may not work)