1 can whole tomatoes
2 ml thyme 1/2 tsp
1 ml marjoram 1/4 tsp
1 kg potatoes 2 lb
5 ml salt 1 tsp
1 ml pepper 1/4 tsp
125 ml chedder cheese, grated 1/2 cup
25 ml olive oil 2 tbsp
Butter a large casserole dish. Drain and chop tomatoes. Combine with herbs. Peel potatoes and thinly slice. Toss with salt and pepper. Layer half the potatoes in casserole dish, then tomato mixture and half of the grated cheese. Add second layer of potatoes. Sprinkle with rest of cheese and drizzle with the oil. Bake at 400 F (200 C) until potatoes are tender, about 45 to 50 minutes.
Serves 6