| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Food networ, Food2 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Cooked new potatoes |
| 12 |
oz |
Tomatoes |
| 1 |
oz |
Margarine |
| 1 |
oz |
Flour |
| 7 1/2 |
|
Floz milk or milk with vegetable stock |
| 3 |
oz |
Cheese; grated |
|
|
Salt and pepper |
| 1/2 |
oz |
Margarine |
| 1 |
oz |
Crisp fine breadcrumbs |
INSTRUCTIONS
TO COAT THE TIN
Grease a 2lb loaf tin or use an oval casserole and coat with the
breadcrumbs. Preheat the oven to 180C/350F/gas 4.
Arrange about a third of the potatoes in a neat layer in the
container, cover with a little sauce and half the tomatoes. Put in
half the remaining potatoes with the rest of the sauce and tomatoes.
Add a final layer of potatoes.
Cover the dish with margarine paper and bake in the oven for 30-35
minutes. Turn out and serve hot with a salad.
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