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POTATOES: 2 lbs. baking or russet, peeled, sliced in rounds 1/8 inch thick. Soak in cold water and ½ tsp. salt for 5 minutes. Drain well.

TOMATOES: 2 generous cups, peeled, seeded, cut into small pieces. Keep the juice collected while removing the seeds. Canned plum tomatoes may be used.

ONION: ¾ lb. In very thin slices.

CHEESE: ½ lb. Caciocavallo (or use the Italian sharp cheese locally made, or some sharp provolone) in slices 1/8 inch thick.

CHEESE: 2-3 oz. Romano grated

OIL: olive, ¼ cup

SALT: ¾ tsp.

PEPPER: freshly ground black, 1 tsp.

OREGANO: 2 tsp.

Grease a baking dish well with some oil. Choose one where you’ll be able to fit the potatoes in three layers, alternating with the other ingredients, and where the final layer will be over ½ inch wide below the edge of the dish.

Mix the tomatoes with the juice collected while seeding them; add the grated cheese, salt, pepper, oregano and the oil. Place one layer of the potatoes in the baking pan then add about one third of the tomato mixture. Spread over it a layer of onions and add one layer of the sliced cheese. Repeat until you run out of ingredients, ending with cheese moistened with the tomato mixture. Bake in a preheated oven at 375 degrees for about 1 ½ hours. Yield: 6 servings.