2 large baking potatoes, peeled and cut
into 1/8 inch thick slices
chopped parsley (optional)
vegetable stock to a boil in a medium saute pan. Add the onion and cook,
covered, until soft and translucent, about 15 minutes. Add the garlic
and cook for a minute or two, then add the tomatoes and herbs. Simmer,
uncovered, for about 10 minutes, stirring occasionally, until thickened. Preheat the
oven to 350 degrees.
one-third of the tomato sauce on the bottom of an 8- or 10-inch baking
dish or pie pan. Top with potato slices sprinkled with a little salt and
pepper, then more sauce, then potatoes, salt and pepper, then tomato
sauce, then potatoes, then salt and pepper. Bake for 40-45 minutes,
covered, until potatoes are cooked through. Sprinkle with chopped
parsley, if desired. Cut into wedges and serve.
You will need a nonstick baking dish for
this gratin if you want to unmold it. If not, simply serve it from the