PEI Potato and Tomato Scallop
A wonderful combination of PEI potatoes and stewed tomatoes. Leftover potatoes can be used or cook potatoes in microwave and then peel and slice.
4-5 PEI potatoes cut in ¼" slices
1 19 oz can stewed tomatoes
1 tsp dried thyme
1 onion, finely chopped
¼ tsp pepper
1 cup Parmesan cheese
Butter a 12-cup, microwave safe-casserole dish. Layer one-half of potatoes, tomatoes, thyme, onion, pepper and cheese. Repeat layers. Cover and cook in microwave 12-15 minutes on High or until potatoes are tender. Turn casserole dish once during cooking.
Tip: Reduce your cooking time by thinly slicing potatoes and/or using a large flat casserole dish.
Makes 6 servings.