2 tbsp. olive oil
1 lg. onion, diced
2 med. cloves garlic, crushed
1 can (28 oz.) crushed tomatoes
2 tbsp. tomato paste
2 tbsp. minced parsley
2 tsp. dried Italian seasoning, crushed
1 tsp. dried basil leaves, crushed
1/4 tsp. cracked pepper
2 lb. med. red potatoes, unpared, thinly sliced
1 1/2 c. (6 oz.) shredded fontina cheese

1. In 5 quart Dutch oven, heat olive oil over medium heat. Add onion and garlic; saute 3 minutes. Add tomatoes, tomato paste, parsley, Italian seasoning, basil leaves, 1 teaspoon salt and the pepper. Bring to boiling; simmer, covered, 15 minutes.

2. Preheat oven to 400 degrees. Spread 1/3 of the sauce over bottom of shallow 2 quart baking dish. Arrange half of the potatoes over the sauce; sprinkle with 1/2 cup fontina cheese. Spoon half of the remaining sauce over the cheese. Cover with the remaining potatoes; sprinkle with 1/2 cup cheese. Spread remaining sauce over all.

3. Bake until potatoes are tender, about 45 minutes. Sprinkle with remaining 1/2 cup cheese; bake until cheese melts, about 5 minutes longer.