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On those dark and chilly evenings, when I'm standing in my kitchen deciding what to make for dinner, my mother's scalloped potatoes come to mind. I've always associated potatoes as being a comfort food, because while I was growing up, my mom made them as a side dish to go along with many different entrees during the colder months. In the winter time, she use to wrap potatoes up in tin foil and bake them in our wood burning fireplace. Unfortunately, I can't follow her tradition for baked potatoes cooked in the fireplace at my house, because our fireplace is gas. Most of the time she baked scalloped potatoes with olive oil. I missed it so much after she passed away, that I just had to try and master this dish myself. Well, I believe I've done it. At least my husband says I have. To my happiness and surprise, he was shocked at how I had nailed her potatoes right to a tee. Surely, My motivation was, if I couldn't make them just as she did, I would never be able to savor the fabulous flavors of this dish anymore. Anyway, here's the recipe for this awesome potato dish, Enjoy!

Ingredients;

7 medium white potatoes, washed, peeled and sliced thinly

1 large yellow onion, thinly sliced

2 medium plum tomatoes, thinly sliced

4 large cloves garlic, minced

1/3 cup olive oil

2 Tbs fresh sage

2 Tbs fresh parsley

1/2 Tbs dried rosemary

salt and pepper to taste

1/4 cup of Romano cheese (optional)

Pre heat oven to 425 degrees. Place all the ingredients in a large baking dish. Mix everything together well, cover and Place the dish into the oven on the middle baking rack. Bake covered for 30 minutes. When 30 minutes are up, remove the cover and bake uncovered for an additional 15 to 20 minutes. There is no need to stir this while it's cooking. When the potatoes are finished remove them from the oven and serve them with your favorite entree. For you carnivores, these potatoes go nicely along side of grilled steak or roasted chicken dishes. For us vegetarians, I enjoy eating these potatoes along side a nice hearty bowl of lentil soup, or vegetable minestrone, scooped over some 2 day old Italian bread.

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