4 to 6 med. sized potatoes, thinly sliced
1 c. grated Cheddar cheese
Milk

SAUCE:

3 tbsp. butter
1 med. onion, chopped
1 tbsp. flour
1 (14 1/2 oz.) can stewed tomatoes
1/2 tsp. sugar
1 tsp. oregano
Salt and pepper to taste

To make sauce, melt 2 tablespoons butter in small saucepan. Add onions and cook gently for about 3 minutes (don't brown). Sprinkle in flour and cook for 2 minutes, stirring constantly. Add tomatoes with juice; stir in sugar, salt, and pepper. Simmer for 20 minutes until sauce thickens. Put potatoes in saucepan and cover with milk and 1/2 teaspoon salt. Bring slowly to a boil; lower heat and simmer, uncovered, for 10 to 12 minutes. Grease dish and arrange potatoes in overlapping circles. Pour sauce over potatoes. Sprinkle cheese over top. Place under broiler until cheese bubbles and browns.