4 new potatoes, sliced 1/4 inch thick
1/4 c. butter
1 tbsp. fresh sage, finely chopped or 1 tsp. dried sage
1 tbsp. tarragon, finely chopped or 1 tsp. dried tarragon
1 c. Swiss cheese, shredded
3 sweet red bell peppers, seeded and diced
1 onion, thinly sliced
1/2 c. long grain rice, uncooked
3 med. zucchini, thinly sliced
4 md. tomatoes, peeled and sliced

Grease a 2 1/2 quart casserole dish and place 1/2 potatoes in overlapping rows, dot with 1/2 butter, sprinkle with 1/2 of sage and tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. Cover and bake at 350 degrees for 1 hour or until potatoes are tender, remove cover and top with tomato slices and cheese. Bake 10 minutes until cheese has melted over tomatoes. Remove from heat, cover and allow to stand 10 minutes before serving. Serves 6 to 8.