Potatoes and Tomatoes

A good way to use leftover boiled potatoes. Goes well with the Lentil stew, we blogged about yesterday.

Potato Casserole with Tomatoes

1 l boiled potatoes
2-3 tomatoes
salt (we used Herbamare)
3 tbsp dry bread crumbs
3 tbsp margarine

Peel and slice the potatoes. Slice the tomatoes. Grease an oven proof dish with margarine and put layers of potato and tomato slices in it. Sprinkle some salt between the layers. Sprinkle with bread crumbs and put dollops of margarine on top- Bake in 200 Celsius degrees 30 minutes or until golden brown.


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