This Potato Casserole Recipe combines thinly sliced potatoes and onions with white wine and vegetable broth for a savory side dish. Make any time of year.
2 1/2 lbs red potatoes, peeled and cut into slices
1 medium onion, sliced thin
Salt and pepper to taste
1 tsp thyme, divided
1 1/2 lbs ripe tomatoes, sliced thin
4 garlic cloves, diced
2 Tbsp olive oil
1/2 cup white wine
1 cup vegetable broth
1 Tbsp unsalted butter if desired
Grease the bottom of a casserole dish.
Place a layer of onion slices on the bottom.
Lay 1/2 the potatoes on top of the onions.
Season with salt, pepper and 1/2 the thyme.
Layer tomatoes over the potatoes.
Sprinkle with garlic, salt, pepper and the remaining thyme.
Place remaining potatoes on top.
Drizzle olive oil evenly over the potatoes.
Pour in the wine.
Add enough broth to bring the liquid 3/4 up the sides of the dish.
Preheat oven to 375F degrees.
Dot the top with butter if desired.
Cover the casserole with foil.
Bake 45 minutes, then remove foil and check the top layer of potatoes. They should be moist and starting to go tender.
Continue baking uncovered for 45 minutes or until golden brown.
When done you should be able to insert a knife through the middle with no resistance.