Tomato Scalloped Potatoes - cooking recipe

Ingredients

14 1/2 ounces canned diced tomatoes (undrained)
1 lb red potatoes (thinly sliced)
1 medium onion (chopped)
1/2 cup whipping cream
1 cup shredded swiss cheese
3 tablespoons grated parmesan cheese

Preparation

Preheat oven to 350\u00b0F
Drain tomatoes, reserving liquid.
Pour tomato liquid into measuring cup adding water to measure 1 cup. Combine reserved liquid, potatoes and onion in large skillet, cover and cook 10 minutes or until tender.
Place potato mixture in 1-quart baking dish; top with tomatoes and cream. Sprinkle with cheeses.
Bake 20 minutes or until hot and bubbly.
Sprinkle with chopped parsley, if desired.