Potato Casserole
Ingredients:
2 pounds russet potatoes
14 ounces can of diced tomatoes
4 tablespoons butter
1 cup onions - diced
4 cloves garlic - finely chopped
1 teaspoon thyme
1 teaspoon savory
1 teaspoon marjoram
Salt and freshly ground pepper
2 cups chicken stock
Preheat oven to 375° F . Peel potatoes then cut into ¾ in cubes.
Grease a large baking dish. Add the potatoes, onions, garlic, herbs, tomatoes, salt and pepper and stir gently to mix. Pour in the stock and dot the surface with butter.
Bake until the potatoes are tender and golden brown, and the stock has been absorbed (about 1 hour).
Serve hot, directly from the dish.