Potato-Tomato Cheese Bake - cooking recipe

Ingredients

4 tablespoons butter (can use olive oil in place of butter)
1 medium onion, sliced
2 tablespoons minced fresh garlic (or to taste)
3 lbs plum tomatoes, chopped (can use 2 pounds)
1 tablespoon hot sauce (or to taste or use Tabasco to taste)
1/2 - 1 teaspoon dried basil
1/2 teaspoon dried thyme
salt and black pepper
3 lbs russet potatoes (peeled and sliced into about 1/8-inch slices)
3 cups monterey jack cheese (or to taste, or use a similar cheese)
parmesan cheese

Preparation

Set oven to 400 degrees.
Butter a 13 x 9-inch baking dish.
Melt the butter in a large skillet over medium-high heat; add in onion and garlic, saute for about 5 minutes or until softened.
Add in chopped plum tomatoes, hot sauce, basil and thyme, saute for about 5 minutes, then season with salt and lots of black to taste.
Layer about 1/3 of the tomato mixture into the bottom of the baking dish, then half of the sliced potatoes then half of the cheese (about 1-1/2 cups).
Repeat the layers ending with the tomato mixture on top, then sprinkle Parmesan cheese on top of the tomato mixture (any amount desired).
Cover tightly with foil.
Bake for about 40-50 minutes.
Uncover and bake until browned on top and bubbling around the edges (about 20-25 minutes longer).