Mediterranean Potato Casserole

Source: GFCF Recipes

1 pound new red potatoes, sliced

3 Tbsp olive oil

4 cloves garlic, finely chopped

2 medium red onions, sliced thin

1 Tbsp crushed lovage or sage

1 Tbsp thyme

1 tsp gluten free tamari sauce or soy sauce

pepper

4 tomatoes sliced

1 cup pitted black olives, sliced in half

1/2 cup 'Parmesan' soymage or seasoned GFCF bread crumbs

parsley

Steam the potatoes until they are soft but still firm (if that makes any sense). You want them to be soft, but not to the point that they will fall apart when lifted. Set aside. In a small skillet, sauté the garlic, onions, and herbs until the onions become translucent. Remove them from the heat. In a medium-sized bowl, mix the potatoes and the onions. Add the tamari and pepper to taste. In a casserole, begin layering the ingredients. First, place the onions and potatoes on the bottom of the tray. Cover this with the tomatoes and olives. Finally, sprinkle this with the 'Parmesan' or bread crumbs. Continue to layer in this order until there aren't any more ingredients. Bake this in an oven at 350 degrees for 30 minutes with a loose tinfoil cover. Uncover the mixture and cook for another 20 minutes or until brown on top. Garnish with the parsley.