| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Greek |
Vegetables, Greek |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Potaotes |
| 1 2/3 |
c |
Oil |
|
|
Salt & pepper to taste |
| 1/2 |
c |
Onion, chopped |
| 1 1/2 |
lb |
Tomatoes, peeled,strained OR |
| 1 1/2 |
tb |
Tomato paste diluted with: |
| 1 |
c |
Water |
| 8 |
cl |
Garlic |
| 1/2 |
c |
Parsley, chopped |
| 1 |
c |
Cheese, grated |
|
|
Bread crumbs |
INSTRUCTIONS
Clean and peel potatoes; cut into thin round slices. Fry in oil, then
season with salt & pepper. Saute onion to a light golden color in the pan
in which you fried the potatoes, and add to them the tomatoes (or paste
w/water), garlic, parsley, and salt & pepper; cook abt. 20 min., until you
have a thick sauce. Remove from heat. Add to the sauce 3/4 c. of the cheese
and 3 tbs. bread crumbs.
Oil a med.-size baking ligtly. Spread layer of the potatoes in it;
cover with part of the sauce. Top with another layer of potatoes and
sauce. Repeat until all is used; sprinkle with remaining cheese and
additional bread crumbs; dribble a little oil over the top, and bake in
preheated oven at 375 F. for abt. 30 min.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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