Potato/Tomato Bake recipe

4192

Ingredients:

6 medium potatoes

6 ripe tomatoes, sliced

3 to 4 cups grated Monterey Jack Cheese

3 eggs

1 cup milk

seasoned salt

pepper

parsley, chopped

Preheat oven to 375 degrees. Scrub potatoes well. Slice potatoes (about 3/8 inch thick) and boil until just tender. Drain. Slice tomatoes. Grease two 10-inch glass pie plates. Arrange potatoes in a single layer on bottom on pie plate. Follow with a layer of tomatoes and a generous sprinkle of cheese. Repeat this procedure until pie plate is full. Last layer of tomatoes should be attractively arranged on top.

Beat eggs and milk together. Add seasoned salt and pepper, to taste. Pour egg mixture over potatoes and tomatoes. Top with some chopped parsley. Bake at 375 degrees for 50 minutes to 1 hour until pie is set.

Serves: 6 to 8 (2 pies)