Comfort Food Without Guilt. Delicious food for your pallet and waistline.

Casseroles make my spine quiver.  It seems that every recipe exchange I participate in is laden with delicacies that follow the same basic principles:  chicken breast (or even can of tuna), a can cream of something soup (shudder), a cup or two of shredded cheese (gag), and topped with crushed potatoe chips or snack crackers (seriously?).   One such recipe even said, "I use cream of celery soup to add a vegetable."  Attention humans: cream of celery soup is NOT a vegetable! 

For someone who avoids casseroles like the plague, I surprise even myself by love love loving this recipe.  It is so earthy and homey.  For as simple as it is, it's complex and interesting.  And it's really as easy as slice, pour, top, bake. I make it in a 9x13 pan and increase this recipe by 50% so I can have some for lunch.  That's what I'm having today.  Hooray!  This will serve 4-6 adults.

Mediterranean Gratin

4 large russet potatoes, well scrubbed

4 tomatoes

1/4 to 1/2 yellow onion

1/2 c. low fat sour cream

3/4 c. skim or plain soy milk

1/2 tsp. garlic powder or 1 clove minced garlic

2 Tbsp. fresh thyme (yummiest) or 1 Tbsp. dried thyme (can also substitute Italian Seasoning)

1/2 c. crumbled feta cheese

salt and pepper to taste

• Preheat oven to 375
• Thinly slice potatoes, tomatoes, and yellow onion.  Layer in an oile 9x9 glass baking dish, much like a lasagne: potatoes, tomatoes, onion slices.  I finish with potatoes on the very top. 
• Whisk together the sour cream, milk, garlic, herbs, salt and pepper until smooth.  Pour over the top of the layered vegetables.  Sprinkle feta over entire casserole.
• Bake for 1 hour, or until potatoes are tender and feta is beginning to brown.
• Remove from oven an let stand 5-10 minutes to cool.

For variation, try sprinkling the top with chopped green onions or sliced olives (I have to leave them out because my hubby hates them).   It's also been a special treat to top with bread crumbs, so I may as well include that recipe, too.

Bread Crumbs

8 slices whole grain bread (save the loaf ends in the freezer, they make superb crumbs)

3 cloves garlic, pressed

1 T. olive oil

1 Tbsp. parsley, basil, or italian seasoning

• Tear bread into pieces and place a small amount at a time in a blender or food processor. 
• Pulse until crumbly. 
• Pour in remaining ingredients and pulse til combined. 

You can store this in a ziploc bag for a week in the fridge, or several months in the freezer.  It's great to have on hand to fancy up a quick casserole or even top pasta.  Make some fettucini alfredo, top with crumbs and parmesan cheese, and broil in the oven til the crumbs are crisp.  Superb!