2 tbsp. olive oil

1 large onion, diced

2 tbsp. tomato paste

2 tbsp. minced parsley

1 tsp. salt

1/4 tsp. cracked pepper

2 medium cloves garlic, crushed

1 (28 oz.) can crushed tomatoes

2 tsp. dried Italian seasoning, crushed

1-2 basil leaves

1 1/2 cups (6 oz.) shredded fontina cheese

2 pounds fingerling potatoes, thinly sliced

In a medium sized saucepan, heat oil over medium heat. Add onion and garlic; saute 3 minutes. Add tomatoes, tomato paste, parsley, Italian seasoning, basil, salt and pepper. Bring to boil. Simmer, covered for 15 minutes; stir occasionally.

Preheat oven to 400 degrees. Spread 1/3 of the sauce over bottom of shallow 2-quart baking dish. Arrange half of the potatoes over the sauce; sprinkle with 1/2 cup of the cheese. Spoon half of the remaining sauce over the cheese. Cover with remaining potatoes; sprinkle with 1/2 cup of cheese. Spread the remaining sauce over all.

Bake until potatoes are tender, about 45 minutes. Sprinkle with remaining 1/2 cup of cheese; bake until cheese melts, about 5 minutes longer.

Makes 8 servings