• 1-1/4 Lbs. russet potatoes, peeled and cut into 0-1/4 inch slices
• 2 cup canned crushed tomatoes
• 4 tsp. olive oil
• 1 largered onion\cooked, cut into 0-1/4 inch slices
• 1/4 tsp. thyme, or 1 tsp. fresh, chopped
• 1/4 tsp. fennel seed, crushed
• 1/2 cup scallions, chopped
• 2 clove garlic, thinly sliced
• 1/4 cup Nicoise or black olives, pitted and chopped
• 1-1/2 tsp. lemon thyme, or 1-1/2 Tbs. fresh, chopped
• aluminum foil

Preheat oven to 400° F. Place potatoes in a steamer basket over boiling water. Cover and steam 3-5 minutes, or until tender. Remove from saucepan. Combine half the tomatoes with half the oil, and with the onions, thyme, fennel seed, and salt and pepper to taste. Set aside. Lightly oil a shallow baking dish. Sprinkle with half the scallions and with the garlic. Add a layer of chopped tomato mixture, olives, and lemon thyme. Top with potatoes and remaining tomatoes. Top with remaining scallions and drizzle with remaining oil. Bake 25 minutes covered loosely with foil. Uncover and bake another 20 minutes or until potatoes are tender.