An amazingly delicious recipe from the first Greens cookbook that makes a great simple dinner when combined with a nice salad.  This recipe is almost as good if you omit the cheese.

Roughly chop 1/2 C. of fresh rosemary or thyme leaves or a combination.

Slice 1 peeled large onion and 2 cored sweet pepper into thin half rounds and lie on the bottom of a casserole dish or large cast iron skillet.  Mince 1 clove of garlic and distribute it over the vegetables.  Sprinkle with 1 T. olive oil, a pinch of herbs, pepper, and salt.

Slice 1 lb. of tomatoes into thin slices.  Arrange half of them on top of the peppers and onions in a single layer.  Sprinkle with a pinch of herbs plus salt and pepper.

Slice 2 lbs. of potatoes as thinly as possible in rounds.  Layer the potato slices over the tomatoes, overlapping them.  Drizzle the layer with 1 T. olive oil and more salt and pepper.  Continue to layer the potatoes this way until they are all used.

Top the potatoes with the rest of the tomatoes and herbs, then cover completely with 1 1/2 C. grated gruyere or sharp cheddar cheese.

Bake in the oven at 350 until the gratin is bubbling and the cheese is nicely browned.