Savory Potato, Onion, and Tomato Bake

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they are caramelized, about 15-20 minutes, stirring occasionally. Add the minced garlic in the last 2 minutes of cooking and stir until fragrant. Remove from heat.

3.In a large baking dish, layer half of the sliced potatoes evenly on the bottom. Season with salt, pepper, and half of the dried thyme and oregano.

4.Next, layer half of the caramelized onions over the potatoes, followed by half of the sliced tomatoes. Sprinkle with paprika and a little more salt and pepper.

5.Repeat the layers with the remaining potatoes, onions, and tomatoes, finishing with a layer of tomatoes on top.

6.In a bowl, mix the heavy cream with the remaining thyme and oregano. Pour the cream mixture evenly over the layered vegetables in the baking dish.

7.Sprinkle the shredded mozzarella cheese generously over the top of the casserole.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown and the potatoes are tender.

9.Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.