#poato

Preheat oven to 400 degrees

In a large saucepan, combine 2, thinly-sliced yellow onions and 2 tbsp olive oil over low heat. Sprinkle lightly with salt. Cook until onions are softened and golden, but not browned. Meanwhile, seed and cut 1.5 lbs of ripe tomatoes in 3/8-inch strips. Fold cooked onions into the sliced tomatoes to soften and warm through. Set aside.

In a small food processor, blend 6-12 kalamata olives, 2 large garlic cloves, 1 tbspn of fresh herbs (thyme, savory, oregano, etc.), a dozen grinds of black pepper, and 2 tbspns of olive oil. Add oil as needed to make a more fluid mixture.

Slice 2lbs of Yukon Gold potatoes 1/8th of an inch thick.

Butter a square baking dish. Spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the olive mixture. Add half of the remaining onion-tomato mixture. Add one more layer of potato using the remaining slices. Add remaining onion-tomato mixture and desired amount of olive mixture on top. Sprinkle top with ½ cup of cheese (reggiano, gruyere, etc) if serving immediately (otherwise avoid). Drizzle with olive oil.

Bake for 40 to 50 minutes until potatoes are tender and tomato juices are completely absorbed. If top is browning too fast, cover loosely with sheet of foil.