Thursday, September 4, 2008

Vegetable Casserole

Please, do not judge me before reading the recipe.  I know what "casserole" conjures in you head. Something mushy, salty, and flavorless in a pfaltzgraff baking dish.  Something laden with cream of mushroom soup with crunchy fried canned onions on top.  But alas, this is nothing like that so take your pre-conceived notions elsewhere.  And, AND, it's got an Italian name, Tortiere di Verdure al Forno, so see?  This would not be consumed aside jello salad with marshmallow fluff.

This dinner was inspired by a recipe from Mary Ann Esposito, who used to (maybe still does, not sure) have a cooking show on PBS when I was a kid.  Her cooking is very homey and comforting.

This casserole is a snap to put together, is great as a light main course or as a side, and must must must be eaten with some quality bread for dunking in the cheesy wine sauce that sits at the bottom of the pan that is reminiscent of fondue.

1 T butter
2 large potatoes, peeled and cut into thin slices (Russet)
2 onions, peeled and thinly sliced
1 pound plum tomatoes, thinly sliced
2 medium yellow squash, sliced thin
1 cup grated Pecorino cheese (or combo of cheeses, such as a nice cheddar or gruyere)
2 tablespoons dried oregano (I used Herbs de Provence)
Salt to taste
1/2 cup white wine (or more)

1.  Preheat oven to 375 F.
2.  Butter baking pan
3.  Layer potatoes, onions, tomatoes, and squash sprinkling with salt, herbs, and cheese as you go
4.  Pour wine into one end of pan
5.  Bake covered with foil 30 minutes
6.  Bake uncovered until cheese is bubbley

1 comment:

Nate M. said...

We should try this.