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1
Preheat the oven to 350 degrees F.
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2
Rub 1 of the garlic cloves all over the inside of a large 1 1/2 quart oval casserole dish.
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3
Smear some of the olive oil all over the inside of the dish.
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4
Mince the rest of the garlic.
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5
Heat the rest of the oil in a saucepan over medium heat.
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6
Add the garlic, onion, and pepper, season with the salt and pepper, and cook until tender, about 8 minutes.
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7
Add the vermouth and simmer to reduce by about half.
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8
Using a mandoline or vegetable slicer, slice the potatoes about 1/8-inch thick and add them to the pan with the water, salt, pepper to taste.
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9
Bring to a boil over medium-high heat and cook, stirring, until the mixture has thickened slightly, about 2 minutes.
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10
Stir in the basil.
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11
Transfer the mixture to the prepared baking dish and shake the pan to distribute the potatoes evenly.
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12
Season with salt and pepper.
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13
Slice the tomatoes about a 1/4-inch thick and arrange them in a shingled pattern on top of the potatoes.
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14
Season with salt and pepper and drizzle with olive oil.
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15
Bake, uncovered, until the potatoes are tender about 1 1/2 hours.
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16
Sprinkle the cheese over the top and bake until brown and bubbly, about 15 minutes more.
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17
Remove from the oven and let casserole cool 10 minutes before serving.
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18
This can also be served at room temperature.
