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Saturday, March 6, 2010

Herbed Potato Strata...

Herbed Potato Strata | 8 servings.
This is rustic, but so delicious!

  • 3 large russet potatoes 
  • 4-5 tomatoes, sliced thin 
  • 1 red onion, medium, sliced very thin  
  • 1 cup fresh mixed herbs (any you like) rough chopped 
  • Salt and pepper 
  • Olive oil 
  • Optional garnish is sour cream
 Slice the potatoes on a madolin or slicer on the thinnest setting.

In a large oven proof skillet, add enough olive oil to coat the bottom of the pan well. Layer on the thin potatoes, tomato, onion and herbs. Continue to layer until all ingredients are used. Season each layer with a little salt and pepper.

Put the skillet on medium high on the stove and cook with a lid on until the bottom potatoes start to sizzle and brown (check with a fork). Then, place the skillet with lid on in a 350-degree oven and cook until the potatoes are tender all the way through (could be up to 30-minutes). Test with a fork.This can be served hot, or room temperature. Slice into wedges and spoon out onto a plate. Garnish with sour cream if you like (I suggest it.)

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