Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        potatoes
                        butter/oil for frying
   1 1/2  pounds        chopped meat
   1                    onion -- med., chopped
   3      tablespoons   butter
   1 1/4  pounds        tomatoes -- peeled, strained or
   1      tablespoon    tomato paste diluted with:
   1      cup           water
   1      recipe        béchamel sauce
                        salt and pepper to taste
   1      tablespoon    parsley -- chopped
   1      cup           parmesan cheese -- grated
                        bread crumbs -- toasted

Preparation:

Clean and peel potatoes. Cut into thin slices and fry in butter. Brown chopped meat and onions in 3 tbs of butter, stirring to break up the meat. Add tomatoes (or paste w/water), salt, pepper, and parsley. Cover, and simmer until all the liquids have been absorbed. Remove from the heat. Add one-third of the cheese and 3 to 4 tbs. bread crumbs; mix well. Butter a baking pan; sprinkle with bread crumbs. Spread half the potatoes into the pan and sprinkle with cheese. Spread the chopped mat evenly over it. Layer the remaining potatoes on top and sprinkle with more cheese. Cover with béchamel sauce, sprinkle with the rest of the cheese and then with bread crumbs. Drizzle melted butter on top. Bake in a preheated 350F oven 30 to 40 min., or until golden.