Scalloped Potatoes with Anchovies and Tomatoes

Do you like anchovies? If you do this is a great side dish, but you can substitute capers for anchovies. I’ll leave it up to you. Serves 4-6 Total Time:1 hour

Ingredients:

3 tablespoons + a little to drizzle olive oil, divided
1 cup onions, thinly sliced
1 can (16oz) tomatoes
Salt and pepper, to taste
1 tin anchovies or 2 tablespoons capers
2 cloves garlic, finely minced
1 teaspoon dried basil
2 lbs yellow potatoes, thinly sliced
1/4 cup Parmesan cheese

Directions:

Preheat oven to 400F

In a skillet heat 2 tablespoons olive oil and cook the onions until translucent. Add tomatoes, salt and pepper let simmer for a few minutes then set aside.

In a small bowl mix the anchovies (capers), garlic, basil and 1 tablespoon oil. Butter 4 individual dishes or a pie plate. Spread one layer of the onions and tomatoes then the potatoes and then the anchovy mixture. Repeat. Top with Parmesan cheese and drizzle with a little olive oil. Bake 30-40 minutes, or until potatoes are tender. Yum Yum!