1 cup thinly sliced red onion, separated into rings and divided
3 tablespoons chopped fresh basil, divided
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons thinly sliced ripe olives
1/2 cup low-salt chicken broth or water
2 teaspoons olive oil
1/2 cup (2 ounces) grated Asiago cheese
How to Make It
Preheat oven to 400°. Arrange one-third of potato slices in the bottom of an 8-inch baking dish or a 2-quart casserole coated with cooking spray. Top the potatoes with 1/3 cup tomato slices, 1/3 cup onion slices, 1 tablespoon basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Repeat the layers except for salt and pepper, and sprinkle sliced ripe olives over the top layer.
Combine broth and oil, and drizzle over the potatoes. Cover with foil and bake at 400° for 40 minutes. Uncover, and bake 25 minutes or until potatoes are tender. Sprinkle potatoes with Asiago cheese, and bake for 3 minutes or until cheese melts.
Note: This recipe can also be prepared in 4 individual gratin dishes. The baking times will be the same.
The taste of this recipe is really good but my potatoes did not get tender enough and there was a lot of liquid left in the dish. If I make it again I will add more salt and less broth. I will also cook it in a baking dish instead of a casserole dish to hopefully get the potatoes tender.