Ingredients:

6 medium potatoes

6 lg. very ripe tomatoes, sliced thinly - about 1/4 inch

3-4 cups grated cheese - any will do - Jack is nice, Cheddar is my favorite

3 eggs

1 cup milk

salt, pepper, parsley - be generous

Optional: 1 cup minced onion and 1 cup diced ham or bacon

 

Directions:

Preheat oven to 375 degrees.

Scrub potatoes well. Slice potatoes about 3/8” thick with skins, and boil until just tender. Drain well, and cool that you can handle them. Butter 9x12 glass pan

(glass works best - less burning). Mix milk & eggs well. Arrange potatoes in single layer on bottom of pan, and lightly season with salt and pepper. Add a layer of tomatoes and lightly season. If you are adding onions and meat, add a thin layer.

Add parsley. Add a generous layer of cheese. Repeat layers - hold off on the cheese. You should get two full layers. Top layer - arrange tomatoes attractively, you can overlap if you have more than enough. Pour milk/egg mixture evenly. It should just about cover layers. If it doesn’t, increase milk by 1/3 cup to 1 egg.

Bake about 50 minutes, then add remainder of cheese. Bake about another 10

minutes until pie is set - fork inserted in center should come out clean. Sprinkle remainder of cheese on top. Tip: Stagger layers like building bricks.

 

Submitted by Mrs. Mel Ludwig, CTM