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Print this Recipe    Gypsy Potatoes

Quandialla - Gypsy Potatoes

4 ozs butter or margarine
seasoning
med. onion
1 1/2 lbs potatoes
1 lb tomatoes
soft breadcrumbs

Melt butter in large saucepan, peel and slice potatoes into 1/8 "
thick. Toss in butter until all slices are coated, season to taste.
Remove the skins from tomatoes. Arrange layers of potato, tomato
and grated onion in an ovenproof dish ending with potato. Sprinkle
with breadcrumbs, pour any butter from saucepan over the top. Bake
until the potatoes are tender about 1 hour and the top crisp and
golden brown. Serve with any meat or fish dish.

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