1 1/2 lbs. potatoes, peeled, sliced 1/8 inch thick
1 1/2 c. thinly sliced onion (red is best)
1 (16 oz.) can tomatoes, undrained & chopped
1 1/2 c. shredded Swiss cheese
3 tbsp. Parmesan cheese
1/2 tsp. pepper
1 tsp. dried whole basil
1 tsp. dried whole oregano
1/2 c. fresh parsley, chopped
1 clove garlic, crushed
1 tbsp. olive oil

Saute onion and garlic in oil until crisp-tender. Add tomatoes, basil, parsley, oregano, pepper. Lightly grease 13 x 9 x 2 inch baking dish. Spoon 1/3 of tomato mixture into baking dish. Top with 1/2 of potatoes, 1/2 salt and 1/2 of Swiss cheese. Repeat layering. Cover and bake at 375 degrees for 45 minutes, uncover. Sprinkle with Parmesan, bake an additional 35 minutes or until potatoes are tender. Serves 5 to 6.