Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs and Garlic

• 2 cups thinly sliced onions
• 2 Tb olive oil
• 1 1/2 lbs, tomatoes, peeled, seeded, and juiced (4 to 5 tomatoes, 2 1/4 cups pulp; see Notes)
• 1/4 tsp salt
• 6 canned anchovies packed in olive oil, drained
• 2 cloves mashed garlic
• 1/4 tsp basil
• 1/4 tsp thyme
• 1/8 tsp pepper
• 2 Tb olive oil (include as part of this the oil from the anchovy can)
• 2 lbs boiling potatoes sliced 1/8 inch thick (6 to 7 cups)
• 1/4 cup grated Parmesan or Swiss cheese
• 1 tsp olive oil
• A small saucepan
• An oiled baking dish about 10 inches in diameter and 2 inches deep
• Aluminum foil if necessary

1. Preheat oven to 400 degrees.
2. Cook the onions and olive oil slowly together in the saucepan until the onions are tender but not browned.
3. Cut the tomato pulp into strips 3/8 inch wide.
4. Fold the tomatoes and salt into the onions.
5. Set aside.
6. In a small mixing bowl, mash the anchovies into a paste with the garlic, herbs, pepper, and oil.
7. Spread one quarter of the tomatoes and onions in the baking dish.
8. Over them arrange half the potato slices, then half the anchovy mixture, then half the remaining tomatoes and onions.
9. Spread over this the rest of the potatoes and the anchovy mixture; top with the last of the tomatoes and onions.
10. Spread on the cheese, and sprinkle with olive oil.
11. Place in middle level of preheated oven and bake for about 40 minutes, or until potatoes are tender and have absorbed all of the juice from the tomatoes.
12. If the top browns too much during cooking, cover very loosely with a sheet of foil.
13. Keep warm or reheat.

onions, olive oil, tomatoes, salt, anchovies, garlic, basil, thyme, pepper, olive oil, potatoes, swiss cheese, olive oil, saucepan, aluminum foil

Taken from www.cookstr.com/recipes/scalloped-potatoes-with-onions-tomatoes-anchovies-herbs-and-garlic (may not work)