Potato and Tomato Bake

Ingredients

·         2 large potatoes, scrubbed

·         2 large onions, peeled and thinly sliced

·         3 large tomatoes cut into fairly thick slices

·         25 ml margarine

·         200 ml grated Cheddar cheese

·         5 ml cayenne pepper

·         2 ml salt

Preparation

1.       Preheat oven to 180⁰ C (356⁰ F)

2.       Boil or steam the potatoes in their jackets until firm and slice them.

3.       Place layers of onions, potatoes and tomatoes in a well-greased oven-proof dish, dotting each layer with margarine and a sprinkling of cheese. End with potatoes, again dotting with margarine and sprinkling the rest of the cheese, cayenne pepper and salt.

4.       Bake for I hour until the onions are well cooked and the tomatoes have released their juices and the potatoes have absorbed it.

Serves 4

Engela

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