1 clove garlic
2 tbsp. vegetable oil
1 lb. ground chuck
1 bay leaf, crumbled
1 tsp. sage
Salt and pepper
6 c. thinly sliced, peeled potatoes
1 c. sliced onion
1 (16 oz.) can tomatoes
Paprika
Grated cheese

Brown 1/2 garlic clove in vegetable oil in skillet. Discard garlic and brown meat in oil; slowly, with bay leaf and sage. Stir with fork to break up meat. Add 1 teaspoon salt and dash of pepper. Remove meat and brown remaining sliced garlic in drippings. Remove garlic. Add potatoes and brown, stirring often. Add onion and 2 teaspoons salt. Arrange layers of potato mixture, meat, and tomatoes in 2 1/2 quart casserole. Top layers should be tomato and potato. Sprinkle with paprika. Top with grated cheese. Bake at 375 degrees for 1 hour or until done. Makes 4 large servings.