|Shredded fresh basil||1⁄2 Cup (8 tbs)|
|Chopped italian flat leaf parsley||1⁄4 Cup (4 tbs) (Fresh)|
|Chopped fresh oregano/1/2 teaspoon dried oregano||2 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red potatoes||4 Pound, scrubbed, unpeeled and thinly sliced (6 Cups)|
|Chopped canned tomatoes||2 Cup (32 tbs), drained|
Preheat oven to 350°.
In bowl, combine basil, parsley, oregano, garlic, salt, pepper, and cheese.
Brush casserole with some of the oil.
Place one-third of potatoes in casserole; add one-third of tomatoes and drizzle with one-third of remaining oil.
Spread one-third of herb mixture on top.
Repeat layering twice more.
Cover and bake 35 to 40 minutes or until potatoes are tender.
Let stand covered 10 to 15 minutes before serving.