Summary
Yield | |
---|---|
Source | Marcia Baum (1999) |
Prep time | 30 minutes |
Cooking time | 45 minutes |
Total time | 1 hour, 15 minutes |
Ingredients
2 T
vegetable oil 1
onion (medium, thinly sliced) 1 clv
garlic (minced) 5
potatoes (medium, cooked, peeled and sliced, about 1 1/2 lbs) 4
tomatoes (peeled and sliced) 2
serrano chilies (or jalapeno chilies, seeded and finely minced) 2 T
Parmesan cheese (freshly grated) 1⁄4 c
Gouda cheese (grated) 1 c
half and half (or whole milk)Instructions
Preheat oven to 400 degrees. Oil a medium baking dish. In a small skillet, heat oil over medium heat. Add onion and sauté, stirring occasionally, until softened but not brown, about 5 minutes. Add the garlic and cook 1 minute more. Season with salt. Scatter half of the onions on the bottom of the casserole dish. Cover with half of the potatoes and half of the tomatoes; salt lightly. Sprinkle half of the chiles and cheese on top. Repeat the layers, ending with the cheese. Pour the half-and-half evenly over the vegetables. Bake 35 to 40 minutes, or until the liquid has been absorbed and the cheese is brown. Serve at once.