[Vegan Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs, and Garlic]
...this is what Julia says about this delicious casserole...
"its full-bodied Mediterranean flavor goes widi roast lamb or beef, steaks, chops, or grilled mackerel, tuna, or swordfish. It is also good served cold. The potatoes need no other liquid than that rendered by the tomatoes as they cook together."
...so you start with some tomatoes and onions...just thinly sliced...Julia has you cook the onions first...but I just tossed them in with everything else...
...add some basil, thyme, pepper and garlic...
...layer in a casserole dish...
...I'm using capers as a sub for the anchovies...
...top with some vegan parmesan...
...Julia says the covering is optional...but since I didn't precook my onions and I wanted the trapped steam to cook those a bit faster...
...it baked up perfectly...and smells wonderful...
...we served this delicious cassserole with vegan meatloaf...mashed and peas...
...this was really really delicious...I'll definitely be making this again...
Substitutions:
Vegan Parmesan for the cheese
Capers for the anchovies
Recipe here:
Mastering the Art of French Cooking
pp. 525-526
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