Cheese Scalloped Zucchini and Potatoes

Serves 6 well

5 cups thinly sliced new potatoes, with skins
2 Tablespoons oil
2 medium onions, thinly sliced
2 large cloves garlic, mashed
Salt and pepper
1 teaspoon each basil, oregano and thyme
1/3 cup buttermilk
1/4" large zucchini slices
1 1/2 cup grated Cheddar cheese
1/3 cup grated Parmesan cheese

Spread sliced potatoes over bottom of lightly greased 9x13" pan and salt
and pepper lightly. Saute onions in oil with garlic until softened. Mix
together basil, oregano and thyme and add 1/2 mix to onions. Distribute
onions evenly over potatoes and dribble over buttermilk.
Arrange one layer of zucchini slices to cover potato-onion mixture,
sprinkle with remaining herbs and salt and pepper lightly. Spread Cheddar
cheese evenly, then sprinkle with Parmesan cheese and cover with foil.
Bake at 375 degrees for 30 to 35 minutes or until potatoes are tender.

Source: Pensacola Journal

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