Name: Gateau De Pommes De Terre (Cake of Potato)
Ingredients: 20 Potato; sliced thin; 3 Spanish onions; sliced thin; 6 Bay leaf; 3/4 c Olive oil; 1 1/2 lb Swiss cheese or gruyere; grated; 1 1/2 ts Nutmeg; TT kosher salt; TT black pepper; 3/4 c Fresh basil; finely chopped

Someone once said we are all brought to the same level at the foot of the cross. The cross pours contempt on our pride and screams to us that reconciliation with God was entirely the work of Jesus. The cross screams to us that God justifies all His children with the same infinite love. The cross screams to us that we are all adopted into the same spiritual family in the same way with the same privileges. The cross screams to us that the sins of disunity such as discord, hatred, bitterness, strife, divisiveness, malice, jealousy, envy, disgust, indifference, unforgiveness have all been shattered by the cross and are therefore unacceptable amongst God’s redeemed. The cross teaches us that the grace that saves us results in grace that transforms us to live more like Jesus Christ, the “Prince of Peace” Himself. And the cross teaches us to join Paul in his never-ending refrain of boasting only in the cross (Gal. 6:14). And with our eyes on the cross, we strike a deathblow to our pride which fuels our divisions.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Swiss	Potato side, Banquet/buf	1	Servings

INGREDIENTS

20		Potato; sliced thin
3		Spanish onions; sliced thin
6		Bay leaf
3/4	c	Olive oil
1 1/2	lb	Swiss cheese or gruyere; grated
1 1/2	ts	Nutmeg
		TT kosher salt
		TT black pepper
3/4	c	Fresh basil; finely chopped

INSTRUCTIONS

1. In a bowl toss potato slices with onion & bay leaves in the olive oil.
Spread them on a baking sheet and cover with aluminum foil.
2. Bake at 350* for 20 minutes, remove foil & bake an additional 10 - 15
minutes until potato's are fully cooked.
3. Mix together the cheese & seasonings.
4. In an oiled baking dish, layer potato's with the cheese mixture
(alternate) end with cheese on top.
5. Cover & bake at 350* until cheese is melted & bubbling. (You may brown
top if you like)
NOTES : VARIATIONS: add garlic to the potato's before baking, use half
swiss & half Parmesan, or use rosemary instead of basil.
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 529 by CuisineArt
<CuisineArt@aol.com> on Jan 14, 1998

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”