1 1/2 lbs. potatoes, scrubbed
Approximately 1 1/2 tsp. vegetable oil
3/4 lb. beef tenderloin, thinly sliced
2 onions, sliced
1 lb. tomatoes, sliced
1/2 tsp. dried leaf thyme
1/2 c. (2 oz.) shredded Gouda cheese
2/3 c. dairy sour cream
Salt and freshly ground pepper to taste

Cook unpeeled potatoes in boiling salted water until tender. Drain potatoes; cool, peel, slice and set aside.

Preheat oven to 400 degrees. Lightly grease a baking dish. Heat about 1 tablespoon oil in a skillet, add beef slices and cook about 2 minutes on each side. Remove meat from pan and sprinkle with salt and pepper. Set aside.

Arrange a layer of potato slices over bottom of greased baking dish; arrange meat over potatoes and sprinkle with remaining oil. Cover with alternating layer of potato slices, onion slices and tomato slices. Sprinkle with salt, pepper and thyme.

In a small bowl, stir together cheese and sour cream; pour over vegetables in a baking dish. Bake about 15 minutes or until heated through. Makes 4 servings.