Ingredients
2 lbs pork or lamb cutlets
2 onions sliced
2 lbs potatoes, thinly sliced
1 pint of chicken stock
1 bay leaf
1/2 tsp thyme
salt and black pepper
Butter
Directions:
Put layers of meat, onions & potatoes, ending with a thick layer of overlapping potatoes. Season the potatoes as you arrange them. Pour over the stock and dot with flecks of butter over the top layer of potatoes. Cover with lid and cook at 350 degrees for 2-2 1/2 hours.
Remove the casserole from the oven and increase heat to 400 degrees. Take lid off and dot potatoes with more butter. Return to oven for 20-30 mins until potatoes are crisp and lightly browned.
*From Brenda Roscigno, a dish from her past