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Harvest Potato-Vegetable Casserole


  • 4 pounds potatoes, peeled, cut into 1/8-inch thick slices
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 yellow peppers, cut into /2-inch wide slices
  • 1 pound ripe plum tomatoes, cut into 1/4-inch thick slices
  • 1 teaspoon chopped fresh rosemary leaves
  • 1/2 teaspoon dried oregano leaves
  • 4 large cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup shredded Parmesan cheese


  1. Heat oven to 400 degrees F.
  2. With oil, grease 4-quart shallow baking dish.
  3. In dish, layer one third of the potatoes, one third of the salt and pepper, half the peppers and tomatoes and half the herbs and garlic; repeat. Top with remaining potatoes, salt and pepper. Drizzle with 1/4 cup oil.
  4. Bake for 1 hour or until potatoes are tender and top is light brown.
  5. Sprinkle with cheese; bake for 5 minutes.
  6. Let sit for 10 minutes before serving.

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