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| 3 x ca. 450 g | Potatoes |
| 1 2/3 Tasse | oil |
| | salt |
| | pepper |
| 1/2 Tasse | Onion chopped |
| 1 1/2 x ca. 450 g | Tomatoes, peeled, strained Or |
| 1 1/2 Esslöffel | Tomato paste diluted with: |
| 1 Tasse | water |
| 80 Milliliter | garlic |
| 1/2 Tasse | parsley chopped |
| 1 Tasse | cheese grated |
| | bread crumbs |
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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.
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