4 med. potatoes, peeled and sliced 1/4 inch thick
1/4 c. butter
1 pkg. onion gravy mix
1/2 tsp. garlic salt
1/8 tsp. black pepper
1 1/4 c. water
1 tomato, sliced
1/2 green pepper, thinly sliced
1/2 c. grated Cheddar cheese
1/2 c. Swiss cheese

In a large skillet, saute potatoes in butter until brown. Sprinkle gravy mix, garlic salt, and black pepper over potatoes. Add water, stir and cook until thickened. Transfer to a 1 1/2 quart casserole. Arrange tomato and green pepper slices on top. Cover and bake in a 400 degree oven 20 to 25 minutes. Sprinkle cheese on top and return to oven until cheese melts.

MICROWAVE METHOD: In a shallow 2-quart baking dish, melt 2 tablespoons butter 1 minute. Stir in sliced potatoes. Micro-cook 8 minutes, stirring several times. Sprinkle gravy mix, garlic salt and black pepper over potatoes. Add 1 cup water and mix well.

Micro-cook 4 minutes, stirring twice. Arrange tomato and green pepper slices on top. Micro-cook covered 4 minutes or until vegetables are tender and sauce thickens. Sprinkle cheese on top and return to the microwave oven until cheese melts.