8-10 slices bacon
5-6 cloves chopped garlic
2 tbsp. olive oil
Black pepper
Black olives
Potatoes, enough to fill 3/4 of 9 x 13 pan
1/2 c. sherry
1/2 tsp. thyme, also oregano if you like
1 lg. onion
Tomato slices

Cook bacon; drain and crumble. Slice (you can leave peeled if you like) potatoes into 1/4 inch slices into a 9 x 13 pan. Layer potatoes, bacon, onion, and garlic in pan. Combine 1/2 cup sherry, 2 tablespoons olive oil, and 1/2 teaspoon thyme and pour mixture over potatoes. Bake at 350 degrees until potatoes are tender, about 1 hour, basting occasionally with the liquid in casserole (add more sherry if necessary; I cover the dish if it gets too brown). Sprinkle on black olives, sliced or small whole, and cover the top with fresh ripe tomato slices. Bake about 15 minutes more.