Ingredients
2 tbsp. olive oil
1 cup white onion, sliced
1 tbsp. fresh garlic, chopped
1 cup red bell pepper, seeded, deveined and thinly sliced
3 cups fresh tomatoes, seeded and chopped
1 tsp. salt
1 tsp. ground black pepper
2 lbs. russet potatoes, peeled and cut into 1/8-inch slices
2 cups grated Gruyere or Swiss cheese
1/4 cup fresh basil, thinly sliced

Directions
Preheat oven to 400 degrees F. Oil a 10-inch springform pan.

In a large skillet, heat the olive oil, add the onion and garlic and cook until softened but not brown. Add the bell pepper and saute for 3 minutes more. Add the tomatoes and cook until moisture evaporates. Season the mixture with the salt and pepper.

Spread half of the potato slices in concentric circles in the pan. Arrange the vegetable mixture on top and sprinkle with half of the cheese. Repeat the layers then drizzle the top with olive oil and cover with aluminum foil. Place the covered pan on a baking sheet and bake for 30 minutes. Remove the foil and bake until the potatoes are tender and the top is nicely browned, about 15 more minutes. Sprinkle with basil and serve. Makes 8 servings.