Potato and Tomato Scallop (PEI)

A wonderful combination of PEI potatoes and stewed tomatoes. Leftover potatoes can be used.

4-5 PEI potatoes cut in ¼" slices
1-19 oz can stewed tomatoes
1 tsp. dried thyme
1 onion, finely chopped
¼ tsp. black pepper
1 cup Parmesan cheese, grated

Preheat oven to 400°F (200°C). Grease a 12x8" or similar size casserole dish.

Layer one-half of potatoes, tomatoes, thyme, onion, pepper and cheese. Repeat layers. Dot with butter.

Bake, tightly covered, for 1-1½ hours, or until potatoes are just tender. (Time will vary with type and thickness of potatoes.)

Makes 6 servings.